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Chicken wings with Reblochon pomme purée

Chicken wings with Reblochon pomme purée

Chicken wings with Reblochon pomme purée

PT4H

PT12H

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1
Prepare the wings by removing the wing tips, and trimming neatly. Salt liberally and leave for 45 minutes
  • 500g of chicken wings
  • 2 2/3 handfuls of table salt
2
Wash off all the salt in cold water and dry the skin with kitchen paper. Preheat the oven to 60ºC
3
Cook the wings in duck fat in the oven, covered with greaseproof paper, for 12 hours
  • 500g of duck fat
4
Gently remove the wings from the fat and drain on a wire rack
5
Heat a large frying pan and brown the skin of the chicken wings in a splash of oil
  • oil
6
Peel the potatoes and place in a saucepan with enough salted water to cover. Bring to the boil, drain and refresh in ice water. Put in vac pac bag and cook at 110ºC for 1 1/2 hours. Pass through a mouli or fine sieve
  • 500g of Désirée potatoes
  • salt
7
Warm the Reblochon cheese, butter and a splash of milk, if needed, just to bring it all together
  • 50g of Reblochon cheese
  • 50g of butter
  • 5ml of milk
8
Place the white wine in a hot pan and reduce the liquid by half
  • 100ml of dry white wine
9
Add the chicken stock and reduce again by half
  • 300ml of chicken stock
10
Pour in the cream and continue to heat, then set aside until needed
  • 50ml of single cream
11
Preheat the oven to 170ºC/Gas mark 3. Place the large pieces of chicken skin between two flat baking trays that have been lightly oiled
  • skin from the crown of a chicken
12
Cook for around 15 minutes and season lightly with salt. Once crispy, cool down and cut into nice sized shards
  • salt
13
Turn the oven down to 110ºC/Gas mark 1/2. Cut 4 chicory in half, season, cover with the vegetable stock and braise in the oven for 30 minutes
  • 4 white chicory
  • salt
  • pepper
  • 750ml of vegetable stock
14
Pour the port, rice wine vinegar and sugar into a pan and cook until the mixture is a thick glassy syrup
  • 200ml of port
  • 50ml of rice wine vinegar
  • 100g of caster sugar
15
Add the braised chicory and purée in a food processor
16
Place the chicory purée into a squeeze bottle until needed
17
Just before serving, warm the chicken jus, then remove from the heat and whisk in a few drops of lemon juice
  • juice of half a lemon
18
To serve, pipe droplets of both the pomme purée and chicory purée onto each plate, assemble the chicken wings and chicken skin on top, then drizzle with the chicken jus
19
Serve with a salad of raw red chicory, lamb's lettuce, and a curl of Reblochon per plate
  • 1 red chicory
  • 2 2/3 handfuls of lamb's lettuce
  • 50g of Reblochon cheese

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Ingredients

Metric

Imperial

Chicken wings

Reblochon pomme purée

Chicken jus

Crispy chicken skin

Chicory purée

To plate

  • 1 red chicory
  • 2 2/3 handfuls of lamb's lettuce
  • 50g of Reblochon cheese

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