Steps

Chicken Skins

Lay out chicken skins flat on a tray and pat dry with paper towels. Using the back of a knife scrape off and excess fat pockets. Layer cleaned skins into hotel pan with garlic and thyme leaves. Cover with melted duck fat. Cover with aluminum foil and cook in a 200 degree oven for two hours.

Remove skins from duck fat and drain off excess fat. Allow skins time to cool before cutting into 2x2 inch squares. Place each skin square into a mini muffin cup creating a cup shape. Continue to all skins are molded into the muffin pan. Bake at 300 degrees until skins become golden brown and crispy. Remove from the oven and all the skins to cool in the muffin cups to hold their shape.

Blue Cheese Mousse

In a food processor combine all ingredients until smooth. Adjust seasoning with additional pepper if necessary. Place in pastry bag with medium size star tip. Reserve in refrigerator until needed.

Siriracha Leather Roll-up

On a silpat or piece of parchement paper spread a thin even layer of Siriracha with an offset spatula. Place in a 200 degree oven or dehydrator until leather texture develops. Allow 6-8 hours

Fill each crispy chicken skin cup the blue cheese mousse. Tear small pieces of hot sauce leather and place on each cup. Garnish with celery ribbons and crumbled blue cheese.