Duck Liver and Shiitake Ragu
This duck liver and shiitake ragu is a quick, deeply flavourful dish that’s ready in about 30 minutes. It’s a great way to cook with liver if you don’t use it often – the rich, savoury sauce makes it much more approachable.
Duck liver is naturally high in protein and packed with nutrients like iron and vitamins A and B12, while shiitake mushrooms add depth and a lovely umami flavour. The result is a sauce that feels hearty and comforting without being heavy.
Serve it with pasta, mashed potatoes, rice, buckwheat or gnocchi – whatever you have on hand.
Ingredients
Method
- Finely chop the carrot, onion, garlic, and celery.
- Heat a little olive oil in a medium pan and gently cook the vegetables until softened.
- Add the sliced bell pepper, herbs, and shiitake mushrooms. Cook for about 5 minutes, until the mushrooms have softened and reduced slightly.
- Add the chopped tomatoes, then fill the tin with water and pour it in – enough to just cover everything.
- Add the stock cube, bring to a boil, then simmer for about 10 minutes.
- Meanwhile, cut the duck liver into small pieces.
- Add the liver to the sauce, cover, and cook for 3–5 minutes until just cooked through.(Avoid overcooking, as it can become tough.)
- Taste and adjust seasoning if needed.
- Serve hot with your choice of pasta, mashed potatoes, rice, or buckwheat, and finish with chopped parsley.