Recipe of Roast Duck, Black Pudding and Fondant Potatoes Quick

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Before you jump to Roast Duck, Black Pudding and Fondant Potatoes recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Conserve Money In The Kitchen.

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A lot of electricity is consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. If you're in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The suitable temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and also 0F. Another way to save electricity is to keep the condenser clean, for the reason that the motor won't have to go as often.

As you can see, there are lots of little elements that you can do to save energy, and save money, in the kitchen alone. Natural living is something we can all perform, without difficulty. A lot of it really is basically using common sense.

We hope you got insight from reading it, now let's go back to roast duck, black pudding and fondant potatoes recipe. You can cook roast duck, black pudding and fondant potatoes using 20 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to make Roast Duck, Black Pudding and Fondant Potatoes:

1. Prepare of for the duck.
2. Take 1 of Duck Crown, approx. 900g.
3. Get 1 of Baby Leek, sliced.
4. Get 2 slice of of Lemon.
5. Provide 8 of Rashers of Smokey Bacon.
6. Prepare 1 of a handful of Spinach leaves, stalks removed.
7. Use of for the fondant potatoes.
8. Provide 500 ml of Chicken Stock.
9. Take 3 clove of of Garlic, crushed with skins on.
10. Take 100 grams of Butter.
11. Provide 1 tsp of Rosemary.
12. Get 1 tsp of Thyme.
13. Take 2 medium of to large Potatoes, halved, peeled and shaped.
14. You need of for the gravey.
15. Provide 2 tbsp of Plain Flour.
16. Provide 300 ml of Chicken Stock.
17. Take 50 ml of Red Wine.
18. Provide of other.
19. Get 4 slice of of Black Pudding.
20. You need 1 of veg for accompaniment.

Instructions to make Roast Duck, Black Pudding and Fondant Potatoes:

1. Pre-Heat the oven to 200°C/180°C fan..
2. Season the Duck well and place on the spinach leaves to cover it..
3. Place the lemon slices on top of the spinach and sprinkle over leek evenly..
4. Place the bacon over the top, ensuring to cover completely. Place on a roasting tray and cook in the oven for approx. 1h - 1h10mins ( or to your liking).
5. For the potatoes; heat the butter in a saucepan until foaming..
6. Add the potatoes for 4-5mins or until browned. Flip over and repeat cooking till browned..
7. Tip in the garlic and herbs followed by carefully pouring in the chicken stock. Pour in enough to cover 2/3rd's of the potatoes..
8. Place a lid over, reduce heat to low and braise for about 25-30mins or until very soft..
9. Check the cooking of the duck, 10mins before duck is removed from oven place the black pudding in to cook in the juices..
10. Remove the duck to rest for 10-15mins..
11. Remove black pudding, put aside and keep warm. Meanwhile, place the roasting pan on the hob and heat..
12. Add the flour and cook out collecting juices..
13. De-glaze using the red wine, then pour in the chicken stock, reducing to create the gravey..
14. serve with chosen veg..

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