Chicken:
Open up your chicken breast and stuff the centre with wild garlic and confit lemon.
Season and cook in a frying pan in clarified butter.
Smoked Egg Yolk:
Remove your eggs from the shell and separate the yolk from the white.
Place into a container with a little water (to prevent sticking together) and cling film tightly.
Start your smoker and pierce a small hole in the cling film, place the smoking pipe into the hole and cold smoke the eggs for 3 minutes. Wrap and set aside. When needed pour boiling water over and leave for 4 minutes before removing and seasoning with smoked sea salt.
Wild Garlic Puree:
Sweat down Garlic, Potato & Shallots in butter, season, no colour, when soft add boiling Stock & boil for 9minutes, add double cream & bring back up to boil, add 2/3 of the leaves and bring up to boil, blitz with raw leaves and pass onto ice water, cool right down and place in Paco Jet pots until needed.
Chicken & Lemon Sauce:
Roast off Chicken wings in hot oil until golden brown. Drain off, return fat to the pan and caramelize shallots and garlic. Drain off fat again; add the chicken wings and shallots back to the pan. Add Madeira and reduce to a glaze. Reduce white wine to a glaze and add stocks cook out for 40 minutes. Pass through double muslin and adjust seasoning. Finish with diced confit lemon skin.