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Roasted Duck Breast with Yellow Split Pea Purée

Roasted Duck Breast with Yellow Split Pea Purée
3.5 2 rating
Prep. 35min
Total 4 h 30min
2 portions
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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
Fiber 2.3 g
Saturated fat 5.2 g
Carbohydrates 12 g

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UK and Ireland

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