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Ingredients
Parsley Oil
- 100 g yellow split peas
- water, for soaking
- 100 g fresh parsley, cut in pieces
- 150 g sunflower oil
Yellow Split Pea Purée
- 400 g water
-
1
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l), crumbled - 7 g salt
Mushroom Sauce
- 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
Finalisation
- 2 duck breasts, skin on (approx. 180 g each)
- salt, to taste
- ground black pepper, to taste
- 1 egg white, from medium egg
- Nutrition
- per 1 portion
- Calories
- 1280 kJ / 309 kcal
- Protein
- 8.1 g
- Carbohydrates
- 12 g
- Fat
- 25 g
- Saturated Fat
- 5.2 g
- Fibre
- 2.3 g
- Sodium
- 2500 mg
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