Duck Liver and Lentil Ragù
Duck liver works particularly well in ragù-style sauces, adding depth and richness without needing long cooking. This duck liver and lentil ragù is a balanced, nourishing dish that comes together fairly quickly, making it suitable for a midweek supper or a relaxed weekend meal. The lentils keep it hearty and filling, while the liver adds protein and a savoury edge. Serve it with rice, pasta, gnocchi, buckwheat, or grains, alongside a crisp green salad to keep things light.
Ingredients
Method
- Finely chop the onion, celery, carrot, red pepper, and garlic.
- Heat the oil in a large casserole dish or deep pan over medium heat. Gently sauté the vegetables until softened.
- Add the tomato purée and dried herbs and cook for about 1 minute, stirring.
- Pour in the tinned tomatoes along with one tin of water. Add the stock cube and bring to a gentle simmer.
- Cover and cook for 15 minutes.
- Add the drained lentils and chopped kale or cavolo nero. Bring back to the boil, then cover and cook for another 5 minutes.
- Cut the duck liver into bite-sized pieces and add them to the pan.
- Cover and cook for 3–5 minutes, until the liver is just cooked through. Avoid overcooking, as it will become tough.
- Remove from the heat and serve warm, scattered with fresh parsley.