Chicken Skins, Sourdough & Spent Davidson Plums. This chicken liver parfait recipe by Three Blue Ducks Chef and co-owner, Darren Robertson, is a little bit old school, but absolutely delicious.
Chicken liver parfait
400g chicken livers, trimmed
1 tbs rendered chicken fat
1 small clove garlic, peeled and finely sliced
2 eschallots, peeled and sliced
50ml port
50ml Madeira
100g firm butter, diced
50 ml cream
Sauté the chicken livers in a little fat. Remove from pan and set aside. In the same pan, slowly cook the garlic and eschallots for three minutes. Carefully add the alcohol and reduce to a syrup. Remove from heat and pour into a blender. Now add the livers, butter and cream. Blend, season with salt and pepper to taste and chill for six hours before serving
Spent Brookies Davidson plum jam
100g spent Davidson plums (stones removed)*
100g fresh Davidson plums. (stones removed)*
50ml apple cider vinegar
Pinch of salt flakes
200g sugar
Combine the plums and the jam in a heavy-based pot. Bring to the boil, stirring a little to avoid burning the sugar. Simmer for 20 minutes or so until jam-like consistency. Spoon a little on a saucer and place in the fridge for five minutes to check consistency.
Chicken skins
400g chicken skins
Use a spoon to scrape off excess fat from chicken skins. Lay the skins on a heavy baking tray lined with paper. Season with salt and press with another sheet of paper and another baking tray. Bake at 180°C for 15 to 20 minutes until golden and crisp.
Macadamia crumb
100g roasted macadamias
Roughly chop macadamias or crush in a mortar and pestle until they form a loose crumb.
Sourdough
Five slices thick-cut sourdough bread, torn into chunks, fried in chicken fat until golden.
To serve
Serve the chicken liver parfait in a bowl with crisp chicken skin, a dollop of plum jam, golden sourdough and macadamia crumbs.
*You can buy ready-made rainforest plum jam via the Bush Tucker Shop or made by Three Blue Ducks and sold at Brookie’s Farm. * You can also substitute Davidson plums with blood plums.
Read our exclusive interview with Darren Robertson.
