Puerro escabechado y grasa de alitas de pollo (pickled leeks with chicken wing schmaltz)

Instructions

1. Step 1

   Preheat the oven to 150°C/gas mark 2

2. Step 2

   Add all the pickled leek ingredients to a pan and bring to the boil. Simmer for 20 minutes, then set aside

3. Step 3

   Mix the chicken wings with the oil and paprika and roast for 30 minutes

4. Step 4

   Once the chicken wings are browned, mix them and all the fat and fond with the vegetable stock. Simmer the mixture until it is reduced by half, then strain through a fine sieve and emulsify with an immersion blender

5. Step 5

   Cut the leeks into 2-3 cm lengths, and serve on top of a spoonful of the schmaltz emulsion. Season each plate with a pinch of salt, then finish with a dot of labneh and some cress