Thirlmere duck breast with braised leg with silverbeet, chestnut purée & pine mushroom soil - Quicks

Ingredients

• 1 x 2kg whole duck, breasts and legs removed
• vegetable oil
• black pepper
• white pepper
• salt
• flour
• braised silverbeet
• ½ brown onion, sliced
• 2 cloves garlic, sliced
• 1 tsp thyme leaves
• 20g unsalted butter
• 50ml chicken stock
• 1 bunch silverbeet, stems removed
• 40g parmesan, grated
• duck leg
• 2 duck legs
• 100ml duck or chicken jus
• 1L chicken stock
• 20g butter
• pine mushroom soil
• 5 dried pine mushrooms
• 2 tbsp currants
• 2 tbsp walnuts
• 2 tbsp almonds
• 1 tbsp pistachios
• 2 tbsp kalamata olives
• chestnut purée
• 200g chestnuts, roasted
• 300ml milk
• 40g butter