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1
Cut the meat from the chicken legs.
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2
Cut the meat and any skin into 1-inch pieces; reserve the bones.
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3
Season the meat with salt and pepper.
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4
In a medium skillet, heat the oil.
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5
Add the chicken bones and meat and cook over high heat, stirring occasionally, until richly browned, about 6 minutes.
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6
Add the onion and carrot and cook, stirring, until browned, about 4 minutes.
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7
Add the wine and boil until reduced to 2 tablespoons, about 2 minutes.
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8
Add 1 cup of water and boil until reduced by two-thirds, about 3 minutes.
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9
Add another 1 1/2 cups of water and simmer over low heat until reduced to 1 cup, about 25 minutes.
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10
Strain the stock into a small saucepan.
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11
Skim off the fat and boil the stock over high heat until reduced to 1/3 cup, about 3 minutes.
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12
In a small skillet, cook the butter over moderate heat until nutty brown, about 2 minutes.
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13
Pour the brown butter into the chicken jus.
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14
Preheat the oven to 350.
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15
In a pie plate, toast the walnuts for about 6 minutes, until golden.
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16
Let cool, then break them in half.
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17
Cut the skins and bitter white pith from the mandarins, grapefruit, orange and lemon.
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18
Cut in between the membranes to release the sections into a bowl.
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19
Cut the grapefruit, orange and lemon sections in thirds.
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20
Arrange the citrus pieces on plates along with the walnut pieces, ginger slices and kumquat.
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21
Scatter the lettuce, radicchio and herbs around the plate.
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22
Bring the brown butter chicken jus to a simmer, whisking, and season with salt, pepper and cayenne.
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23
Drizzle the brown butter sauce over the citrus and garnishes and serve right away.
