1 On your cutting board trim the end of your wings
2 In a large pot arrange your wings then pour all your garnishes, add some coarse salt peppercorns ginger and 2 1/2 liters (2.1 qt) of cold water.
3 At boiling constantly skim to remove impurities then let cook 1 hour at very low boil.
4 In the meantime, open your foie gras box and shape 8 small cylinders inside that will be placed in the heart of your wings then in a saucepan melt your 50g (1.75 oz) butter add the flour (roux) and let cool.
5 There your wings are cooked place them on a dish then strain the broth taking care not to damage the vegetables.
6 Delicately remove the bones from the wings first by detaching the top part which will be roasted in butter separately then the central wing where the foie gras will be placed.
7 On the heat put your saucepan with your cold roux then little by little stirring pour 35 cl (1.5 cups) of defatted broth when everything is homogeneous add your liquid cream wait for boiling then test the seasoning and keep warm.
8 With a thin knife open your wings then insert the foie gras and arrange them in an oven-safe dish, coat with a little sauce and heat for 10 minutes at 180° (Th6).
9 In a pan melt your salted butter make with a little olive oil lightly roast your small chicken thighs and arrange around your carrots and leeks cut into small sticks of 2 to 3 cm season a little then cover and turn off the heat.
10 Now arrange with taste on your hot plates the wings your garnish around a little truffles (if you have) on the sticks d
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