I used split yellow peas from the Mistral.

Pour the peas into a saucepan, rinse, add peeled and coarsely chopped onion, Bay leaves, pour 1.2 liters. of water. Cook until tender.

Wash the duck breast. Remove the skin, slice it in small cubes, fry in a pan until Golden greaves.

Salt the breast and fry on both sides in the fat from the pork rinds (I was roasting with the lid closed). Wrap in foil and put in a warm place. Broccoli wash, divide into florets, blanch for 5 minutes in salted water. Rinse with cold water to preserve the bright color of the cabbage. Chili pepper wash, remove seeds and cut into small cubes. In a frying pan, where roasted breast, quickly fry the chilli and broccoli, literally 1 minute. With peas, drain the broth in a separate bowl, remove Bay leaves, grind in a blender the peas, pour the cream and, if necessary, the broth. Slice the breast. Serve with bacon.