Chicken wing with cured duck liver and beer vinegar

48 hours before you plan to serve the dish, prepare the foie gras

Line a 15x5cm container with two layers of cling film

Evenly pour half the salt into the base of the container

Press the liver into the mould and sprinkle the rest of the salt evenly over the top

Cover with cling film and place into the fridge for 48 hours Remove the foie gras from the container and lightly scrape off the remaining salt

Cut into 3 pieces and wrap well in cling film

Place into the freezer until frozen solid Approximately 6 hours before you plan to serve the dish prepare the beer brine

Add the beer, salt, hay, peppercorns and thyme to a large pan, bring to the boil to dissolve the salt, then chill

Pass through a fine sieve For the beer vinegar gel, bring the vinegar and agar to the boil in a small saucepan, whisking constantly

Pour into a container and allow to set

Blitz in a blender until a smooth gel is formed, then reserve in the fridge until needed Next, prepare the chicken wings for poaching

You only need the middle of the wing for this dish – the rest can be used to flavour the glaze

Make sure all feathers are removed from the wing and cut just above each joint of the middle bone

Push the bones out, ensuring no little pieces of bone are left inside

Place the jointed wings in a bowl and pour over the brine until they are fully submerged

Set aside for 1 hour

Add in the remaining pieces of wing (including bones) and leave for 3 more hours Preheat a water bath to 70°C Remove the deboned wings from the brine and rinse lightly under cold water

Dry well using kitchen paper, then roll each wing individually in cling film to create a nice even shape

Place in vacuum bags, seal and cook in the water bath for 90 minutes

Once cooked, chill rapidly in an ice bath and reserve in the fridge until needed For the glaze, begin by reducing the chicken stock in a pan by about three-quarters until it is thick and glossy Remove the remaining chicken wings from the brine and rinse lightly in cold water

Pat dry and chop the wings into small pieces In a pan set over a high heat, add a dash of oil and sauté the vegetables until golden brown

Add in the diced chicken wings and continue to cook until they are well browned Deglaze the pan with the wine, allow to reduce by half, then add in the beer and allow to reduce by half again

Add in the stock and bring to the boil, skimming off any scum that rises to the surface

Add the herbs and allow to simmer for 10 minutes, or until the glaze has reduced down to a thick sticky consistency

Pass through a fine sieve lined with muslin cloth 6 times, using a fresh cloth each time

Lightly season with salt and beer vinegar To prepare the crispy chicken skin, preheat an oven to 200°C/ gas mark 6 Lightly scrape the underside of the chicken skin to remove the fat

Place on a tray lined with a silicone baking mat

Lightly season and bake for 10 minutes or until crisp and golden

Allow to cool and break into shards that are similar in size to the wings To serve, begin by heating some vegetable oil in a small saucepan to 180°C

Deep-fry one of the sprigs of lemon thyme until crisp

Drain on kitchen paper and allow to cool, then pick the leaves from the sprig

Pick the fresh leaves from the other sprig Preheat a pan over a high heat, add a knob of butter and brown the chicken wings

Warm the glaze in a pan set over a medium-high heat, then add in the browned wings

Allow the glaze to lightly reduce around the wings

Place the wings on skewers

Place a small dot of the gel beside the wing and top with the deep-fried thyme leaves

Using a microplane, grate a generous amount of the frozen foie gras over the shards of chicken skin

Finish with 3 leaves of fresh thyme, place the chicken skins on top of the wings and serve