Roasted Duck Breast with Yellow Split Pea Purée

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