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Duck liver and buckwheat stew

This duck liver and buckwheat stew is a hearty, warming one-pot meal, ideal for colder days. Tender pieces of duck liver are simmered briefly with sweet potato, carrot, cabbage and courgette in a rich tomato and herb sauce, then combined with buckwheat and cannellini beans. The liver is particularly rich in iron, vitamin B12 and vitamin A, while the beans and buckwheat contribute fibre and plant-based protein. Naturally gluten-free and full of flavour, this is a nutritious winter stew that makes a satisfying lunch or dinner. Add plenty of fresh parsley just before serving for a fresh finish.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 garlic cloves
  • 1 carrot chopped
  • 1 sweet potato chopped
  • 2 tomatoes chopped
  • 1 tsp dried oregano
  • 1 cup passata
  • 1 chicken stock cube
  • 1 cup sliced green cabbage
  • ½ courgette
  • 1 pack duck liver
  • 1 cup cooked buckwheat
  • 1 tin cannellini beans drained and rinsed
  • A little olive oil for cooking
  • Fresh parsley chopped, to serve

Method
 

  1. Thinly slice the onion and garlic. Peel and chop the carrot and sweet potato into bite-sized pieces.
  2. Heat a little olive oil in a large saucepan and sauté the onion for about 5 minutes, until softened.
  3. Add the garlic, oregano, carrot, sweet potato, tomatoes and cabbage. Stir for a minute, then add the passata, stock cube and enough water to cover the vegetables.
  4. Bring to the boil, then reduce the heat and simmer until the vegetables are nearly tender. Dice the courgette, add it to the stew and cook for another 5 minutes.
  5. Meanwhile, trim the duck liver if needed and cut it into small, even-sized pieces. Add it to the stew and stir gently for a couple of minutes.
  6. Add the drained cannellini beans and continue cooking gently until the liver is cooked through. Avoid overcooking it, as it can become tough and rubbery.
  7. Turn off the heat, cover the pan and allow the stew to rest briefly. Stir in the cooked buckwheat and warm through gently if needed.
  8. Serve hot, scattered with fresh chopped parsley.