Free-Range Chicken Wings Stuffed with Foie Gras crispy and melt-in-mouth

1 On your work surface, trim the tips off your wings.

2 In a large pot, place your wings, add all your vegetables, sprinkle with some coarse salt and peppercorns, add the ginger and 2.6 qt (2.5 liters) of cold water.

3 Bring to a boil, skim constantly to remove impurities, then let simmer gently for 1 hour.

4 Meanwhile, open your foie gras box and shape 8 small cylinders from it, which will go into the center of your wings. In a saucepan, melt your 1.75 oz (50 g) of butter, add the flour (roux) and let cool.

5 Your wings are now cooked. Transfer them to a platter and strain the broth, being careful not to damage the vegetables.

6 Carefully remove the bones from the wings, starting by detaching the upper part which you'll sauté in butter separately, then the central wing section where the foie gras will go.

7 Heat your saucepan with the cooled roux over the stove, then gradually, while stirring, pour in 1.5 cups (35 cl) of defatted broth. When everything is smooth, add your heavy cream, bring to a boil, taste and adjust seasoning, then keep warm.

8 With a thin knife, open your wings, insert the foie gras and place them in an ovenproof dish. Spoon a little sauce over them and heat in the oven for 10 minutes at 355°F (180 °C) (350 °F).

9 In a pan, melt your salted butter with a little olive oil, lightly brown your small chicken legs and arrange your carrots and leeks cut into small batons of 2 to 3 cm around them. Season lightly, cover and turn off the heat.

10 Now plate everything with care on hot plates: the wings, your vegetables around them, a few truffles (if you have them) on the leek batons, then spoon a little hot sauce over the wings. Serve the remaining sauce in a separate sauceboat.