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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.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 300 grams Duck liver enough for 2 servings
  • 1 tbsp olive oil
  • 1 onion
  • 1 celery stick
  • 2 garlic cloves
  • 1 bell pepper
  • 2 carrots
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp tomato purée
  • 1 cup chopped fresh tomatoes
  • 1 chicken stock cube
  • 1 x 400g tin lentils drained
  • 100 g green beans chopped
  • 1 handful fresh parsley chopped

Method
 

  1. Thinly slice the onion and celery and finely chop the garlic. Chop the carrots and bell pepper into small chunks.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, cut the duck liver into bite-sized chunks. Add the liver to the sauce together with the drained lentils and chopped green beans.
  6. 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.
  7. Stir through the chopped parsley and serve with pasta, rice, gnocchi or buckwheat.