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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 Strength Enhancing Treats.
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Try eating almonds if you do not are afflicted by nut allergies. Almonds are often considered a super food because they’re packed full of ingredients that help boost our vigor while keeping us healthy. Various nutritional vitamins are found in these wonderful nuts. Tryptophan, an enzyme also found in turkey that triggers drowsiness, is found in almonds. However, you will not need a nap after eating almonds. These nuts unwind the muscles and offer a general sense of comfort. Your emotional condition is often lifted by just eating almonds.
There are lots of healthy treats you can choose that never involve a lot of preparation or searching. Determining to live a healthy way of life can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to roast duck, black pudding and fondant potatoes recipe. To make roast duck, black pudding and fondant potatoes you only need 20 ingredients and 14 steps. Here is how you achieve it.
The ingredients needed to cook Roast Duck, Black Pudding and Fondant Potatoes:
- You need for the duck
- You need 1 Duck Crown, approx. 900g
- Take 1 Baby Leek, sliced
- Use 2 slice of Lemon
- Take 8 Rashers of Smokey Bacon
- Use 1 a handful of Spinach leaves, stalks removed
- Take for the fondant potatoes
- Prepare 500 ml Chicken Stock
- Provide 3 clove of Garlic, crushed with skins on
- Provide 100 grams Butter
- Provide 1 tsp Rosemary
- Use 1 tsp Thyme
- Prepare 2 medium to large Potatoes, halved, peeled and shaped
- Provide for the gravey
- Prepare 2 tbsp Plain Flour
- Use 300 ml Chicken Stock
- Prepare 50 ml Red Wine
- Provide other
- You need 4 slice of Black Pudding
- Use 1 veg for accompaniment
Steps to make Roast Duck, Black Pudding and Fondant Potatoes:
- 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.
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