Sweet wine Sauce
Place the bones in a large pot and cover with cold water. Bring to the boil and skim constantly. Allow the wings to simmer 20 minutes, add the mushrooms celeriac, celery, and onion- gently simmer for 2 1/2 hrs, skimming off the surface as needed. Remove from heat and allow to rest for 30 minutes before passing it through a fine sieve lined with muslin. Discard the bones and vegetables. In a saucepan, bring half of the sweet wine to the boil and reduce almost to syrup, add the other half of wine and reduce again by 2/3’s. Now, add the chicken stock into the sweet wine reduction return to the boil.
Bacon Lardons:Divide the lardons in two groups. With one half, fry in a very hot pan and reserve. With the other half, infuse in the sauce.
To Serve: Place the fried bacon and the peas on a bowl. Check and season the sauce and pour over. Serve immediately
Variation: You can replace the lardons by seared Foie Gras.
(Picture: Aperitif Dinatoire Ltd.)