Duck with Beer Sauce Recipe - Great British Chefs

Ingredients

• 4 duck breasts, free-range, skin-side scored with a sharp knife
• 1 tbsp of rapeseed oil
• salt
• pepper
• 4 large potatoes
• rapeseed oil
• 300ml of pale ale
• 1 onion, peeled and sliced
• 1 garlic clove, crushed
• 1 sprig of thyme
• 1 bay leaf
• 500ml of brown chicken stock
• 50g of butter
• 500g of frozen peas
• 100g of shallots, finely chopped
• 50g of spinach leaves, washed with stalks removed
• ground white pepper
• 12 white asparagus spears
• 1 knob of butter