Duck liver and lentil stew
This hearty duck liver and lentil stew is a richly flavoured, satisfying meal that makes a delicious alternative to a traditional meat ragu. Tender duck liver is cooked briefly in a thick tomato and vegetable sauce with lentils, green beans and warming spices. The lentils add plant-based protein and fibre, while liver is naturally rich in several important nutrients, including iron and vitamin B12. Serve this comforting ragu with pasta, rice, gnocchi or buckwheat for a substantial lunch or dinner. It is also a good way to combine nutrient-dense ingredients in a simple, rustic dish without requiring a long cooking time.
Ingredients
Method
- Thinly slice the onion and celery and finely chop the garlic. Chop the carrots and bell pepper into small chunks.
- Heat the olive oil in a large frying pan or casserole pan over a medium-low heat. Add the onion, celery, carrots and pepper and gently sauté for about 10 minutes, stirring occasionally, until the vegetables are tender.
- Add the garlic, oregano, cumin, smoked paprika and tomato purée. Stir for about 1 minute, until fragrant, then add the chopped tomatoes and stock cube. Pour in enough water to cover the vegetables well.
- Bring to the boil, then reduce the heat and simmer for about 15 minutes, until the vegetables are tender and you have a thick, rich sauce.
- Meanwhile, cut the duck liver into bite-sized chunks. Add the liver to the sauce together with the drained lentils and chopped green beans.
- Cover with a lid and cook for about 5 minutes, or just until the liver is cooked through. Take care not to overcook it, as duck liver can become tough and rubbery.
- Stir through the chopped parsley and serve with pasta, rice, gnocchi or buckwheat.