Roasted Duck Breast with Yellow Split Pea Purée

Name: Roasted Duck Breast with Yellow Split Pea Purée
Prep time: 35 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 2 portions
Ingredients: 100 g yellow split peas; water; 100 g fresh parsley; 150 g sunflower oil; 400 g water; 1 heaped tsp vegetable stock paste, homemade; 7 g salt; 380 g water; ½ tsp chicken stock paste, homemade; 500 g chestnut mushrooms; 2 g fresh thyme leaves; 12 g garlic cloves; 250 g milk; 130 g double cream; 100 g unsalted butter; 12 g dried porcini mushrooms; 12 g dried morel mushrooms; 2 duck breasts, skin on; salt; ground black pepper; 1 egg white

3.5 (2 ratings)

Difficulty advanced

Preparation time 35min

Total time 4h 30min

Serving size 2 portions

Ingredients

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

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

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