Glazed chicken wing with cured duck liver and beer vinegar
by Daniel Clifford

Ingredients

Fresh Meat

  • 1 lobe of foie gras, deveined
  • 12 chicken wings, large
  • 500g of chicken wings
  • 200g of chicken skin

Store Cupboard

  • 50g of sea salt
  • 100g of salt
  • 12 black peppercorns

Alcohol

  • 1l India Pale Ale, Daniel uses Brewdog Punk IPA
  • 500ml of India Pale Ale, Daniel uses Brewdog Punk IPA

Speciality Ingredients

  • 50g of hay, toasted in the oven until fragrant
  • 1g of agar agar

Salad & Fresh Herbs

  • 1 sprig of thyme
  • 1 sprig of parsley
  • 1 sprig of thyme
  • 1 sprig of tarragon
  • 2 sprigs of lemon thyme

Oils & Vinegars

  • 100ml of beer vinegar, Daniel uses IP8
  • vegetable oil
  • vegetable oil

Cooking Sauces

  • 500ml of brown chicken stock

Fruit & Vegetables

  • 1/2 shallot, peeled and sliced
  • 1/2 stick of celery

Beverages

  • 325ml of white wine

Dairy

  • butter