Confit chicken wing with blue cheese mousse and pickled pumpkin
This rich and impressive starter brings together classic autumn flavours. You can buy puffed quinoa from good health food stores.
For the mousse
For the confit chicken winglets
For the pickled pumpkin:
For the pumpkin purée
For the seaweed seasoning
For the pumpkin crunch
For the mousse, put the cheese and cream in a heavy-based saucepan over a medium heat, stir and bring to the boil. Stir in the butter until blended. Strain into a small container, cover and chill for 3 hours.
Meanwhile, put the chicken winglets in a small roasting tray and lightly sprinkle with salt. Cover with cling film and chill for 1 hour. Preheat the oven to 90C/Gas 1/4. Wash the salt off the winglets and dry them with kitchen paper. Return them to the tray and cover completely with the melted duck fat. Bake for 1½ hours, or until the chicken is soft and cooked through. Remove the chicken from the fat, reserving the fat. While warm, pull the meat off the bones, place on a baking tray and cover with another weighted tray. Leave until set.
Meanwhile, for the pickled pumpkin, put all ingredients apart from the pumpkin into a saucepan. Add 200ml/½ pint water, then bring to the boil and cook for 2 minutes. Strain into a separate saucepan, add the pumpkin and simmer for 4 minutes. Leave to cool.
For the pumpkin purée, melt the butter in a large heavy-based saucepan over a medium-low heat. Add the pumpkin and fry for 5 minutes, but do not colour. Pour in the stock and simmer until soft. Tip into a blender and blend until smooth. Season with salt to taste.
For the seaweed seasoning, put all the ingredients in a food processor and blend to a smooth powder. You can store it in an airtight container.
For the pumpkin crunch, mix all the ingredients together in a small bowl.
To serve, put the pumpkin purée in the centre of a shallow serving bowl. Spoon the pumpkin pickle and crunch around the outside. In a non-stick pan, fry the winglet meat in a little of the duck fat until crisped, then arrange on top of the purée. Using a hot teaspoon, spoon the mousse into the winglet, then lightly sprinkle with the seaweed seasoning and serve.