Goosenargh chicken ballontine, foie gras mousse, carrot salad

Here the legs are cured and confit in duck fat. Then flaked up and bound with some chicken glace and confit shallot, rolled then set. The mousse is sitting on hazlenut and thyme brioche crumbs. The coloured carrots are soused in muscatel vinegar and heaped onto the plate. The dressing is a parsley vinaigrette.