Roasted Duck Breast with Yellow Split Pea Purée
Roasted duck breast with yellow split pea purée is an elegant French-inspired main course. The Thermomix TM7 cooks the split peas with homemade stock into a velvety purée while the duck skin crisps in the pan. Fresh parsley finishes the plate. Precise heating guarantees a lump-free purée every time, making this restaurant-worthy dinner surprisingly achievable at home.
About this recipe
Roasted Duck Breast with Yellow Split Pea Purée Thermomix TM7 brings a classic French bistro plate into your own kitchen with surprisingly little effort. Anyone searching for duck breast recipes or an elegant quick weeknight dinner alternative will appreciate how the all-in-one kitchen machine transforms humble yellow split peas into a silky, restaurant-style purée. Simmered with homemade vegetable and chicken stock pastes, the split peas develop a deep, earthy sweetness that pairs wonderfully with the rich, crisp-skinned duck seared in sunflower oil. The TM7 handles the purée completely: it weighs the peas precisely, cooks them at controlled heat so nothing sticks or scorches, and blends them uniformly without a single lump, while a final scattering of fresh parsley lifts the whole plate. This is the ideal main course for a festive dinner, a romantic weekend meal, or whenever you want maximum gastronomic impact with minimal washing-up. Slicing the rosy duck breast over the golden purée delivers a dish worthy of any celebration.
Preparation tips
- Pat the duck breasts completely dry and score the skin in a crosshatch pattern before searing; this renders the fat evenly and gives you an irresistibly crispy skin over tender, rosy meat.
- Start the split pea purée before searing the duck so both components are ready at the same moment; the purée holds well in the mixing bowl while the duck rests and can be loosened with a splash of hot water.
- For a richer purée, whisk in a knob of cold butter just before serving, and taste with extra salt since the homemade stock pastes vary in saltiness; the parsley is best chopped at the very last minute.
Recipe variations
- Make it fully gluten-free by checking your homemade stock pastes for gluten-containing ingredients; the split peas and duck are naturally gluten-free, so this festive main stays safe with a simple label check.
- Swap the duck breast for seared chicken thighs for a budget-friendly family version, or replace half the split peas with carrots for a sweeter, more child-friendly orange purée alongside the meat.
Thermomix TM7 Benefits
- Weigh the yellow split peas directly in the mixing bowl so the purée ratio to stock is exact every single time. [Precision Control]
- The TM7 heats the split peas and stock steadily, preventing the starchy bottom from scorching during the long simmer. [Multi-Function]
- Blending the cooked split peas with the Thermomix yields a velvety, lump-free purée faster than a hand blender. [Time Savings]
- Grinding a batch of dried split peas coarsely in the TM7 shortens the cooking time for a smoother, quicker purée. [Time Savings]
- Steaming the duck breast gently in the Varoma above the simmering peas keeps the meat succulent before the final sear. [Multi-Function]
Ingredients
- yellow split peas
- water
- fresh parsley
- sunflower oil
- water
- vegetable stock paste, homemade
- salt
- water
- chicken stock paste, homemade
- chestnut mushrooms