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Roast Duck, Black Pudding and Fondant Potatoes
Roast Duck, Black Pudding and Fondant Potatoes

Before you jump to Roast Duck, Black Pudding and Fondant Potatoes recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.

Remember when the only people who cared about the environment were tree huggers as well as hippies? Those days are over, and it seems we all realize our role in stopping and conceivably reversing the damage being done to our planet. The experts are agreed that we are unable to change things for the better without everyone’s active participation. This must happen soon and living in ways more friendly to the environment should become an objective for every individual family. Here are a number of tips that can help you save energy, for the most part by making your kitchen area more green.

Why don’t we begin with something quite simple, changing the light bulbs. This will certainly go further than the kitchen, but that is okay. The normal light bulbs are the incandescent variety, which must be replaced with compact fluorescent lightbulbs, which save energy. They cost a small amount more at first, but they last ten times longer, and use a lesser amount of electricity. Changing the light bulbs would certainly keep a great deal of bulbs out of the landfills, and that’s good. You also have to get the habit of turning off the lights when there is nobody in a room. In the kitchen is where you’ll regularly find members of a family, and often the lights usually are not turned off until the last person goes to bed. This likewise takes place in the rest of the house, but we are trying to save money in the kitchen. Make a habit of having the lights on only when they are necessary, and you’ll be surprised at the amount of electricity you save.

From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Efficient living is something we can all perform, without difficulty. Largely, all it requires is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to roast duck, black pudding and fondant potatoes recipe. To cook roast duck, black pudding and fondant potatoes you need 20 ingredients and 14 steps. Here is how you achieve it.

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