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    Heston's duck liver parfait with apricot chutney

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    Heston's duck liver parfait with apricot chutney

    • Christmas
    • Preparation time: 5 minutes
    • Cooking time: 25 minutes, plus soaking
    • Total time: 30 minutes, plus soaking

    Serves: 10

    Ingredients

    175g pack Heston from Waitrose Duck Liver Parfait
    Crusty bread, (or Melba toast) to serve
    Fresh chives, thinly sliced, to serve

    For the apricot chutney

    175g dried apricots
    1 tsp olive oil
    1 medium onion, peeled and diced
    1 clove garlic, peeled and finely chopped
    1 tsp fresh root ginger, peeled and grated
    150g orange juice
    45g cider vinegar
    ¼ tsp chilli powder
    35g golden caster sugar
    Pinch of salt

    Method

    1. Cover the dried apricots with boiling water in a bowl and let them soak for 3–4 hours or until completely soft. Drain them and chop roughly.

    2. Heat the oil in a saucepan over a low heat and cook the onion and garlic for 5 minutes or until soft. Stir in the apricots, grated ginger, orange juice, cider vinegar and chilli powder and cook for 10–15 minutes until most of the liquid has been absorbed.

    3. Stir in the sugar and cook for another 2 minutes, then add the salt.

    4. Pour into a sterilized jar and store in the fridge, allowing the flavours to develop for at least 24 hoursbefore serving.

    5. Serve on a slice of slightly charred crusty bread with a little of the chutney. Top with thinly sliced chives, salt and freshly ground black pepper.

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