4 large rooster potatoes (cut into 8 circles (4cm each) using pastry cutters)
2 sprigs of thyme
1l fresh chicken stock
Remove the legs from the crown season and submerge in duck fat with the garlic cloves and cook until soft 1.5 hours approx.
When cooked remove thigh bone and stuff with wild mushrooms and chopped chestnuts, then roll each leg tightly in cling film into a cylinder shape and refrigerate.
Next, melt the butter in a saucepan, season and place the cut potatoes in the butter and cook slowly turning occasionally until soft in centre and a golden brown colour.
For the Pigeon crowns brown the outside over a high heat in a frying pan and then transfer to a preheated oven at 200°C for 10 minutes.
For the Cranberry jus roast the carcases until dark brown strain off the fat and add the chopper shallot, carrot, thyme and Madeira over a low heat and reduce the Madeira ensuring to scrape the sediment from the bottom of the tray, when Madeira is evaporated pour in the chicken stock and reduce until sauce consistency.
Just before serving add the halved cranberries. At the very last moment cut the Foie gras into 4 slices and fry in a very hot dry pan for about 30second each side and serve.