Mix herbs, salt, sugar and garlic together and rub evenly into the chicken. Leave for 12 hrs. After 12 hrs gently rinse the marinade off and pat the chicken dry – discard the marinade. Melt the duck fat in a heavy bottomed pot and add the chicken to the duck fat and cook very slowly under a cartouche for 3-4 hrs. Allow to cool until the chicken is hand manageable, then remove one by one from the fat. Carefully remove all the bones and cartilage from the chicken. If the bone is easily removed this is a good sign for them being properly cooked. Discard the bones and lay each wing skin side down onto a tray lined with greaseproof paper. When all the wings are skin side down lay another piece of greaseproof on top then light weight onto the top paper.
For Service:
Crispen the wings in a dry, non-stick pan. Cut the squid into thin strips all even in size. Toss the squid strips in the oil and very lightly season. Drop the squid onto a preheated very hot griddle and cook for only a few seconds then remove and serve at once.