Roasted Duck Breast with Yellow Split Pea Purée

Roasted Duck Breast with Yellow Split Pea Purée

3.5 2 rating

Prep. 35 min

Total 4 h 30 min

2 portions

Ingredients

Parsley Oil

yellow split peas
100 g
water for soaking
fresh parsley cut in pieces
100 g
sunflower oil
150 g

Yellow Split Pea Purée

water
400 g
vegetable stock paste, homemade
1 heaped tsp
1 vegetable stock cube (for 0.5 l), crumbled
salt
7 g

Mushroom Sauce

water
380 g
chicken stock paste, homemade
½ tsp
½ chicken stock cube (for 0.5 l), crumbled
chestnut mushrooms halved
500 g
fresh thyme leaves
2 g
garlic cloves
12 g
milk
250 g
double cream
130 g
unsalted butter diced
100 g
dried porcini mushrooms
12 g
dried morel mushrooms
12 g

Finalisation

duck breasts, skin on (approx. 180 g each)
2
salt to taste
ground black pepper to taste
egg white from medium egg
1

Difficulty

advanced

Nutrition per 1 portion

Sodium 2500 mg

Protein 8.1 g

Calories 1280 kJ / 309 kcal

Fat 25 g

Fibre 2.3 g

Saturated Fat 5.2 g

Carbohydrates 12 g

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UK and Ireland

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