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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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g duck liver
  • 1 large carrot finely chopped
  • 1 onion finely chopped
  • 2 garlic cloves chopped
  • 1 celery stick chopped
  • 1 red or yellow bell pepper sliced
  • 115 g shiitake mushrooms sliced
  • 1 tsp Italian mixed herbs or marjoram
  • 1 tin chopped tomatoes
  • 1 chicken stock cube
  • 2 Tbsp chopped parsley
  • Olive oil for cooking

Method
 

  1. Finely chop the carrot, onion, garlic, and celery.
  2. Heat a little olive oil in a medium pan and gently cook the vegetables until softened.
  3. Add the sliced bell pepper, herbs, and shiitake mushrooms. Cook for about 5 minutes, until the mushrooms have softened and reduced slightly.
  4. Add the chopped tomatoes, then fill the tin with water and pour it in - enough to just cover everything.
  5. Add the stock cube, bring to a boil, then simmer for about 10 minutes.
  6. Meanwhile, cut the duck liver into small pieces.
  7. Add the liver to the sauce, cover, and cook for 3–5 minutes until just cooked through.(Avoid overcooking, as it can become tough.)
  8. Taste and adjust seasoning if needed.
  9. Serve hot with your choice of pasta, mashed potatoes, rice, or buckwheat, and finish with chopped parsley.