Preheat the oven to 350 degrees F (180 degrees C).
Chicken Breasts (4)
skin side with
Salt (to taste)
Unsalted Butter (1 Tbsp)
in a large nonstick pan over a high heat. Add the chicken and
Duck Fat (2 cups)
. Sear the chicken skin and season the flesh side with
Salt and Pepper (to taste)
. Cook each side for 1 1/2-2 minutes.
Place the pan in the oven and roast for 25-30 minutes.
Remove and leave aside to rest for 10 minutes.
To make the pommes mousseline, cook the
White Potatoes (5)
in a saucepan of salted boiling water for 20 minutes, or until soft and tender.
Drain and skin the potatoes when they are cool enough to handle. Put them through a vegetable mouli or ricer and gradually beat in the
Unsalted Butter (2/3 cup)
Heavy Cream (3/4 cup)
Place through a sieve and scrape off the underside until you have a smooth, shiny mash. Season to taste and keep warm.
For the pancetta, heat
Olive Oil (1 Tbsp)
in a heavy based pan, then add the
Garlic (1 clove)
Fresh Thyme (1 sprig)
Pancetta (1/2 cup)
. Cook over a medium heat for 5-6 minutes or until crispy. Set aside.
Green Peas (1 cup)
in salted water for 10 minutes or until tender. Drain and set aside.
For the apricot sauce, into a saucepan add the
Chicken Stock (2 cups)
and bring to a simmer. Add the
Apricot Jam (2/3 cup)
and stir well until combined. Reduce by half or until thick and syrupy, then pass through a sieve to get the lumps out.
To serve, carve the chicken breasts and lay them on the potato mash. Scatter around the pancetta and peas, spoon around the apricot sauce, and garnish with
Fresh Parsley (1/2 cup)
. Serve immediately. Enjoy!