• 2/3 cup heavy cream
• 3 tablespoons duck fat or olive oil
• 1 1/2 teaspoons truffle oil
• Salt and pepper
• Two 3-inch ring moulds
• 3 cremini mushrooms, stems removed and diced
• 1 free range chicken, halved, wing tips removed, breasts and legs boned, skin intact
• Kosher salt and freshly ground black pepper
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh rosemary leaves
• 2 slices foie gras

1. Preheat the oven to 350 degrees F.
2. Heat half the fat in a skillet over medium heat. Add the mushrooms and season with salt and pepper. Stir occassionally till mushrooms become tender. This should not take more than 10 minutes. After they are done, set them aside to cool.
3. Rub the thyme and rosemary over the boned [skinless] side of the chicken. Season the skin side with salt and pepper.
4. Heat remaining fat in large ovenproof skillet over medium heat. Fry the chicken till brown with the skin down until it is crisp for about 10 minutes.
5. Lay a slice of foie gras over the thigh of each chicken. Fold the chicken breasts over the thighs till the breasts sit on the thigh and leg meat and the skin is on the outside.
6. Fit a metal ring over each chicken-half to hold the meat in a compact shape.
7. Transfer the skillet to the oven and roast, basting the chicken several times with pan juices.
8. Cook until the thighs reach an internal temperature of at least 140 degrees F. and the juices run clear for about 20 minutes. Transfer the chicken to a plate and set aside to rest for 10 minutes in a warm place.
9. Add the mushrooms, truffle oil, and cream to about 2 tablespoons fat in the skillet and heat over medium, scraping any browned bits from the pan’s bottom.
10. Simmer and season with salt and pepper.
11. Remove the moulds from the chicken and arrange on warm plates. Spoon the sauce around the chicken and serve with French green beans, carrots, and ratatouille if desired.