Roasted chicken, foie gras and truffle sauce

Serves: 4
Ingredients
For the chicken:
. 1.4-1.6 kg corn-fed chicken (the crown)
. 10 gm black truffle, shaved or chopped
. 130 gm foie gras
. 100 gm baguette
For the sauce:
. 30 gm salted butter
. 10 ml truffle oil
. Pinch of salt
. 10 gm granulated sugar
. 300 gm brown chicken stock
. 1 L white chicken stock (use a stock cube and water)
For the brown chicken stock:
. 1 kg chicken wings
. 175 gm button mushrooms
. 125 gm shallots
. 3 cloves garlic, halved
. 50 ml water
Method
Pre-heat the oven to 220°C.
To prepare the white chicken stock, follow directions on packet to achieve 1 L.
To prepare the brown chicken stock, sauté the chicken wings in vegetable oil in a saucepan until medium brown.
Add the shallots and mushrooms and further colour. Then add the garlic into the pan and stir thoroughly. Add the water and reduce. Add the white chicken stock and simmer for an hour.
Cover for the first half an hour with a saucepan lid, then leave uncovered.
Remove the legs from the chicken leaving the two breasts and the tops of the wings. Seal the chicken in a frying pan with olive oil then transfer to a baking tray, drizzle generously with olive oil, then roast in the oven for approx 9 mins at 210°C.
Seal the foie gras in a frying pan over a high heat with a small amount of olive oil, salt and pepper.
At the same time, add the bread to the pan (1 thick slice) and seal on both sides.
Spoon olive oil over the foie gras and bread, whilst sealing. Slice the bread before serving.
Transfer to a baking tray and roast for 2-3 mins at 180°C.
Melt 20 gm butter in a saucepan then add the chopped truffle and sauté to release the fragrance and flavours.
Reduce then add 300 ml of the chicken stock. Reduce it by three quarters then add the remaining 10 gm butter. Add salt and sugar to taste and stir thoroughly.
Remove the roasted chicken from the oven.
To serve, arrange the chicken in a large copper pan, place the foie gras on top of the bread, pour the sauce generously over the chicken, foie gras and bread.
Sprinkle with crushed pepper, chives and Maldon sea salt and serve immediately.

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