Roast Duck, Black Pudding and Fondant Potatoes

• 1 Duck Crown, approx. 900g
• 1 Baby Leek, sliced
• 2 slice of Lemon
• 8 Rashers of Smokey Bacon
• 1 a handful of Spinach leaves, stalks removed
• 500 ml Chicken Stock
• 3 clove of Garlic, crushed with skins on
• 100 grams Butter
• 1 tsp Rosemary
• 1 tsp Thyme
• 2 medium to large Potatoes, halved, peeled and shaped
• 2 tbsp Plain Flour
• 300 ml Chicken Stock
• 50 ml Red Wine
• 4 slice of Black Pudding
• 1 veg for accompaniment

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

crown, lemon, rashers, clove of garlic, butter, rosemary, thyme, potatoes, flour, chicken, red wine, black pudding, accompaniment

Taken from cookpad.com/us/recipes/334505-roast-duck-black-pudding-and-fondant-potatoes (may not work)