Roast Duck, Black Pudding and Fondant Potatoes. Learn how to make a Fondant Potatoes recipe! I hope you enjoy this easy Fondant Potatoes recipe! The texture this old-school method provides for russet potatoes is unlike anything you get by just roasting: so dense, moist, and rich.
Cut remaining squash using mandolin into disc shapes for deep frying. Duck Fat Roasted Potatoes are an easy, decadent side dish for all your roasts, grills and pan sautés. Smashing the spuds adds more surface area to form a golden crust and potatoes cooked in duck fat. You can have Roast Duck, Black Pudding and Fondant Potatoes using 20 ingredients and 14 steps. Here is how you achieve that.
Ingredients of Roast Duck, Black Pudding and Fondant Potatoes
- It’s of for the duck.
- You need 1 of Duck Crown, approx. 900g.
- You need 1 of Baby Leek, sliced.
- It’s 2 slice of of Lemon.
- It’s 8 of Rashers of Smokey Bacon.
- It’s 1 of a handful of Spinach leaves, stalks removed.
- It’s of for the fondant potatoes.
- It’s 500 ml of Chicken Stock.
- It’s 3 clove of of Garlic, crushed with skins on.
- Prepare 100 grams of Butter.
- It’s 1 tsp of Rosemary.
- It’s 1 tsp of Thyme.
- It’s 2 medium of to large Potatoes, halved, peeled and shaped.
- It’s of for the gravey.
- You need 2 tbsp of Plain Flour.
- It’s 300 ml of Chicken Stock.
- It’s 50 ml of Red Wine.
- You need of other.
- It’s 4 slice of of Black Pudding.
- It’s 1 of veg for accompaniment.
MasterChef finalist Natalie Coleman made this pan-roasted duck with fondant potatoes and spiced vegetables in the quarter finals of MasterChef. Neaten the top and bottom with a knife so they are flat. Add the potatoes and colour them. But these potatoes are really an easy and luxurious side dish to a roast or steak.
Roast Duck, Black Pudding and Fondant Potatoes step by step
- Pre-Heat the oven to 200°C/180°C fan..
- Season the Duck well and place on the spinach leaves to cover it..
- Place the lemon slices on top of the spinach and sprinkle over leek evenly..
- 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).
- For the potatoes; heat the butter in a saucepan until foaming..
- Add the potatoes for 4-5mins or until browned. Flip over and repeat cooking till browned..
- 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..
- Place a lid over, reduce heat to low and braise for about 25-30mins or until very soft..
- Check the cooking of the duck, 10mins before duck is removed from oven place the black pudding in to cook in the juices..
- Remove the duck to rest for 10-15mins..
- Remove black pudding, put aside and keep warm. Meanwhile, place the roasting pan on the hob and heat..
- Add the flour and cook out collecting juices..
- De-glaze using the red wine, then pour in the chicken stock, reducing to create the gravey..
- serve with chosen veg..
Season, to taste, with salt and freshly ground black pepper. Cover the pan with a lid and reduce the heat until the stock is simmering. Toss potatoes and ¼ cup duck fat in roasting pan (save remaining fat for another use); season with salt and pepper. Scoot potatoes to perimeter and return ducks to pan, breast side up. Roast until potatoes and dark meat are tender and an instant-read thermometer inserted into breasts registers.