Roasted Chicken with Pommes Mousseline and Pancetta Peas

Preheat the oven to 350 degrees F (180 degrees C).

Season the Chicken Breasts (4) skin side with Salt (to taste).

Place Unsalted Butter (1 Tbsp) in a large nonstick pan over high heat. Add the chicken and Duck Fat (2 cups). Sear the chicken skin and season the flesh side with Salt (to taste) and Ground Black 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) and 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), and Pancetta (1/2 cup). Cook over a medium heat for 5-6 minutes or until crispy. Set aside.

Simmer the 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!