Chicken wing:
Cut the centre joint of 20 3 tip chicken wings cover lightly with Maldon salt and leave for 1 hour, wash the salt of the wings and place into warm duck fat in a gastro tray and confit at 80’c for 12 hours, when done remove wings from the fat and with fish tweezers remove the 2 bones in the wing joint and discard, place the wings on to a metal tray and lightly caramelize with a blow torch.
With the remaining chicken wing trimmings, roast the chicken wings at 190’c until golden brown all over, drain of excess fat and place into a pressure cooker and cover with cold water, cook the wings/stock on full pressure for 30 minutes, then pass the stock through a fine chinios and reduce by half, add 10% of the weight of the stock chardonnay vinegar and 10% rapeseed oil to make a roasted chicken vinaigrette
Smoked eel:
Fillet and skin 1 smoked eel and remove any excess fat, cut the fillets in to 30g pieces.
Apple puree:
Peel and core apples and vaccum pac cook at 95 for 30 minutes the drain blend and pass.
Apple caramel:
Reduce 1 litre of good quality apple juice until a caramel is achieved and pass and place into a squeezy bottle.
Pickled apple:
Peel and dice 2 apples, make pickling liquor with 1 part sugar, 1 part cider vinegar and 2 parts water. Cold pickle the apples by vacuum packing them on full pressure with enough liquid to cover.
To serve:
Pan fry the 2 chicken wings per serve coloured side down to finish colouring, then flip over and add 3 pieces of smoked per serve skin side down until crisp,
Pipe a swirl of apple caramel on the plate adding 5 blobs of apple puree, add 4 pieces of pickled apple and 5 pieces of raw diced granny smith, place on the chicken wings and eel, and place 6 pieces of dandelion leaf dressed in the roast chicken dressing and chopped chives, finish with freshly grated truffle and and a little of the chicken dressing.