‘Lovely!’ says James Martin of his dish for ‘simple’ roasted duck with fondant potatoes. ’
Today, JAMES MARTIN appeared on his weekly show to prepare a variety of delectable recipes for viewers to try at home. One of them was roasted duck with fondant potatoes, which was a quick and easy lunch.
Every Saturday, James Martin conducts a morning cookery show on ITV. The chef demonstrated how to create roasted duck with fondant potatoes and a delectable cherry sauce this week.
James demonstrated the ingredients for a roasted duck entrée before beginning to cook.
The chef said that he would serve the duck with fondant potatoes and sauce.
James suggested using cherries, Madeira wine, jus, butter, salt, and black pepper to produce the gravy.
But first, the chef removed the breasts from the duck he had purchased.
This is the portion of the duck that the chef said he would cook.
To “get the fat out into the pan,” James carefully scored the skin of the duck breasts with his knife.
Always leave the fat on since it gives the meal a “great flavor,” according to the chef.
He lightly salted the duck breasts before placing them in a skillet to “gently infuse.”
James began working on the potatoes while the duck was cooking.
He peeled and chopped two huge potatoes into perfect circles.
Before starting to prepare the potatoes, James returned to the duck and seasoned it with cinnamon, cumin, and a little honey before roasting it for eight minutes.
After that, he melted some butter and added some oil to another skillet before adding the cut potatoes.
James then added some garlic and thyme before pouring duck stock over the potatoes.
“Depending on what [meat]you’re cooking, you can use any stock,” James noted.
The pan was then placed in the oven for 25 to 30 minutes.
The duck will be ready by this time, but James recommends resting it for a few minutes.
Meanwhile, James suggested making gravy using the sauce remained in the duck’s pan.
He put cherries in the pan, then added Madeira wine, jus, butter, salt, and black pepper.
Before putting the cherries in the pan, James reminded viewers to remove the seeds.
“It’s now ready to plate,” James stated when the potatoes were done roasting.
The potatoes were placed by the chef. “Brinkwire News in Condensed Form.”