Beer-Glazed Chicken Wing with Cured Duck Liver Recipe - Great British Chefs

Ingredients

• 1 lobe of foie gras, deveined
• 50g of sea salt
• 1l India Pale Ale, Daniel uses Brewdog Punk IPA
• 100g of salt
• 50g of hay, toasted in the oven until fragrant
• 12 black peppercorns
• 1 sprig of thyme
• 100ml of beer vinegar, Daniel uses IP8
• 1g of agar agar
• 12 chicken wings, large
• 500g of chicken wings
• 500ml of brown chicken stock
• 1/2 shallot, peeled and sliced
• 1/2 stick of celery
• 325ml of white wine
• 500ml of India Pale Ale, Daniel uses Brewdog Punk IPA
• 1 sprig of parsley
• 1 sprig of tarragon
• vegetable oil
• 200g of chicken skin
• 2 sprigs of lemon thyme
• butter