50ml chicken stock
70 grams salted butter
Sauté spinach in butter and season, then add to crushed peas
For the starch peel the potatoes and cut 3 x 3 cube sizes, blanch until soft in the centre and deep fry at the end just before plating.
For the garnish melt 40 grams of honey with 40 grams of sugar in a little water and then pour over the duck.