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

This leek dish from Malaga-based chef Dani Carnero consists of lightly pickled leeks served on top of smoky, paprika-infused schmaltz and garnished with labneh.

Ingredients

• 2 medium leeks
• 1 l water
• 500 ml of extra virgin olive oil
• 500 ml of apple cider vinegar
• 1 kg chicken wings
• 100 g of sunflower oil
• 5 g of smoked paprika
• 1 l vegetable stock
• salt
• labneh
• cress

Steps

1. Preheat the oven to 150°C/gas mark 2
2. Add all the pickled leek ingredients to a pan and bring to the boil. Simmer for 20 minutes, then set aside
3. Mix the chicken wings with the oil and paprika and roast for 30 minutes
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. 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