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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 celery stick finely chopped
  • 1 carrot finely chopped
  • ½ red pepper finely chopped
  • 1 Tbsp oil
  • 1 Tbsp tomato purée
  • 1 tsp dried oregano or mixed Italian herbs
  • 1 tin chopped tomatoes
  • 1 tin lentils drained and rinsed
  • 1 chicken stock cube
  • 300 g duck liver
  • 1 large handful kale or cavolo nero chopped
  • Fresh parsley to serve

Method
 

  1. Finely chop the onion, celery, carrot, red pepper, and garlic.
  2. Heat the oil in a large casserole dish or deep pan over medium heat. Gently sauté the vegetables until softened.
  3. Add the tomato purée and dried herbs and cook for about 1 minute, stirring.
  4. Pour in the tinned tomatoes along with one tin of water. Add the stock cube and bring to a gentle simmer.
  5. Cover and cook for 15 minutes.
  6. Add the drained lentils and chopped kale or cavolo nero. Bring back to the boil, then cover and cook for another 5 minutes.
  7. Cut the duck liver into bite-sized pieces and add them to the pan.
  8. Cover and cook for 3–5 minutes, until the liver is just cooked through. Avoid overcooking, as it will become tough.
  9. Remove from the heat and serve warm, scattered with fresh parsley.