Duck Liver & Truffle Fegatini By Chef Sharon Damante

75 g raw duck livers
1 cup crimini mushrooms
6–10 assorted wild mushrooms
1 dozen fresh cherries (stems intact)
½ cup tart cherry juice
¼ cup chopped dried cherries
1¼ cups red onion (¼ cup coarsely chopped + 1 cup thinly sliced)
1 small clove garlic
1 tsp fresh thyme leaves
2 bay leaves
9–12 slices ciabatta bread (½-inch thick)
½ cup balsamic vinegar
1 cup red wine vinegar
½ cup dry sherry or dry Marsala
½ cup stone ground mustard
1 cup heavy cream or half & half
¼ cup + ¼ cup sugar (½ cup total)
2 tsp pink peppercorns
½ tsp agar agar
1 tbsp duck fat
29 tsp (≈ 9 tbsp + 2 tsp total) Sabatino Black Truffle Sauce
(28 g + 1 tsp combined)
28 g Sabatino Sliced Black Summer Truffle
2 g Sabatino Truffle Zest
1 g + pinch Sabatino Truffle Sea Salt
1 tsp Sabatino White Truffle Oil
Sea salt, to taste

1. Pickled Cherries: Pierce the bottom of 12 cherries with a toothpick and place them upright in a small jar (stems up). In a small saucepan, gently simmer the balsamic vinegar and tart cherry juice. Add the sugar, salt, bay leaves, and pink peppercorns. Simmer 4–5 minutes. Remove from heat and stir in the black truffle sauce. Pour the warm liquid over the cherries. Cover and refrigerate overnight.
2. Cherry-Pickled Onions: Heat the red wine vinegar, tart cherry juice, sugar, and sea salt in a small saucepan until the sugar dissolves. Pour over the sliced red onions in a glass or non-reactive container. Cover and refrigerate overnight.
3. Duck Liver & Truffle Fegatini: Melt the duck fat in a small saucepan over medium heat. Add chopped onion and cook 3 minutes. Add garlic and cook 1–2 more minutes. Deglaze with dry sherry and reduce heat to a simmer. Add duck livers and mushrooms; gently cook 2 minutes. Stir in agar agar and simmer 4 minutes. Remove from heat and cool 5 minutes. Stir in cream, black truffle sauce, truffle zest, and truffle sea salt. Blend until completely smooth. (Strain if needed.) Pour into crocks, tap gently to remove air bubbles, and let sit 15–20 minutes. Warm the duck fat if needed and mix with the white truffle oil. Lay sliced black summer truffles over the fegatini. Spoon the truffle-infused duck fat over the top to seal. Cover and refrigerate overnight.
4. Cherry Mostarda: Stir chopped dried cherries into the stone-ground mustard. Let sit at least 30 minutes before serving.
5. Truffle-Scented Mushrooms: Just before serving, tear or slice mushrooms into bite-sized pieces. Dry-sear in a nonstick pan 4–5 minutes until lightly browned. Brush lightly with white truffle oil and sprinkle with truffle sea salt. Keep warm.
6. Toast & Serve: Toast or grill the ciabatta slices just before serving. Drain the pickled cherries and onions. Arrange everything on a serving board. Provide a knife for spreading the fegatini on the toast and let guests build their own bites with the garnishes.