Roasted Duck Breast with Yellow Split Pea Purée

Roasted Duck Breast with Yellow Split Pea Purée

3.0 3 ratings

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

Energy 1280 kJ / 309 kcal

Fat 25 g

Fibre 2.3 g

Saturated Fat 5.2 g

Carbohydrates 12 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Simon Rogan 9 recipes
UK and Ireland

You might also like...

Apple and Cinnamon Semolina with Nuts and Fresh Fruit

25 min

Apple and Cinnamon Swirled Bread

1 h 50 min

Lemon Chicken Wings with Rice and Vegetables

40 min

Orange Dyed Eggs

55 min

Light Blue Dyed Eggs

55 min

Browned Turkey Strips

15 min

Turkey Breast with Creamy Potato Soup

27 h

Bulgur and Salmon Rolls

1 h 20 min

Pike Perch Fillets with Fresh Corn Polenta

1 h 5 min

Bacon-wrapped Turkey Leg with Potatoes

1 h 40 min

Smoked Salmon Rolls

1 h 20 min

Chopped Liver

1 h