Preheat the oven to 350 degrees F (180 degrees C).
Season the Chicken Breast (4) skin side with Salt (to taste).
Place Unsalted Butter (1 tablespoon) in a large nonstick pan over a high heat. Add the chicken and Duck Fat (250 gram). 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 Potato (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 (150 gram) and Heavy Cream (200 milliliter).
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 tablespoon) in a heavy based pan, then add the Garlic (1 clove), Fresh Thyme (1 sprig), and Pancetta (100 gram). Cook over a medium heat for 5-6 minutes or until crispy. Set aside.
Simmer the Green Peas (175 gram) in salted water for 10 minutes or until tender. Drain and set aside.
For the apricot sauce, into a saucepan add the Chicken Stock (500 milliliter) and bring to a simmer. Add the Apricot Jam (200 gram) 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!