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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 {The Basics of Being Healthy. Becoming A Healthy Eater

Are you seeking to eliminate weight or just improve your health? Watching the foods you consume and also the fat and calories that you consume is a wonderful way to stay on a joyful and healthy route.

As important as eating healthy is always to losing fat and staying healthy, it can be difficult to do. Eating healthy is often the toughest when dining out. Lunch menus are often stocked full of pictures that are appealing, but frequently missing from them is the important information, including full carbs and fat. For this reason, you might find it tough to make healthy choices out of a dinner menu.

The very first step in making healthy decisions from a lunch menu is picking your location wisely. If you’ve got multiple choices, when seeking to dine out, it is essential that you provide each choice a quick examination. Although fast food institutions have started to incorporate healthy foods and foods into their menus, you might find it a lot much easier to eat healthy at a traditional family restaurant. The same can be said for all you can eat buffets, they are frequently stocked full of suitable foods, not healthy foods.

You might also make healthy decisions out of a dinner menu by searching for a healthy eating section. Since the foods which we eat are still a controversy surrounded by debate, lots of restaurants have started developing healthy eating segments on their own menus. These sections are often filled with low calorie meals and side dishes, in addition to those who are reduced in fats or saturated fats.

Using your best judgment is another one of many ways that you are able to make healthy choices from a lunch menu. This is best accomplished by analyzing dinner pictures onto a menu. It is also advised that you avoid foods teeming with broccoli, cheese and even sour cream. If your selection includes these fattening condiments, then be sure to ask for a lesser amount.

Talking of asking for a reduced amount, you are going to want to ask any questions you have. Would you like to know whether the restaurant has low carb milk, sour cream, or sweet? You won’t wish to assume that they dotherefore, you will want to request your waiter. In reality, you could also want to inquire about calories and fat. But this information is not always easily available to customers.

Even if after taking the aforementioned approaches, you are not able to locate satisfying healthy meals in your own lunch menu, then you may want to purchase a healthy side dish or drink. Water is an excellent alternative, especially when compared to pop up. Salads make excellent side dishes, especially the ones that are eaten without a salad dressing or dressing salad dressing. Naturally, you will want to take extra steps to ensure you choose a healthy mealbut should you decide to forgo low calories for taste, then require extra measures to ensure that you receive some nutrition.

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 only need 20 ingredients and 14 steps. Here is how you cook it.

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