Duck Liver Scarpinocc

Duck Liver Mousse, Sour Cherry, Chestnut-Hazelnut Cream, Pine Cone Syrup, Rosemary Breadcrumbs

Chef Drew Robinson of Fish nor Fowl | Pittsburgh, PA

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Adapted by StarChefs  |  July 2025  |  Photo: Alexander Zeren

INGREDIENTS

Sour Cherry Condiment:
Yield: 1 quart
450 grams olive oil
75 grams minced shallots
25 grams minced garlic
175 grams dried tart cherries
175 grams pickled mustard seeds
10 grams chestnut wood-aged balsamic vinegar
10 grams kosher salt
4 grams Calabrian chile paste
2 grams red chile flakes

Chestnut-Hazelnut Cream:
Yield: 2½ quarts
5 grams thyme
1 gram bay leaf
75 grams julienned shallots
190 grams brandy
205 grams peeled and toasted chestnuts
115 grams toasted hazelnuts
2 quarts heavy cream
2 grams grated nutmeg
Kosher salt

Duck Liver Mousse:
Yield: 2 quarts
5 grams thyme
5 grams rosemary
1 pound cubed foie gras
Kosher salt
125 grams julienned shallots
350 grams brandy
600 grams cream cheese
150 grams heavy cream
1 gram xanthan gum
2 eggs

Rosemary Crumb:
Yield: 1½ quarts
900 grams cubed foccacia
65 grams fried rosemary

Dough:
Yield: 900 grams
500 grams durum flour
270 grams egg yolks
60 grams extra virgin olive oil
5 grams kosher salt

Scarpinocc:
All-purpose flour

To Assemble and Serve:
Yield: 1 serving
Kosher salt
Mugolio

METHOD

For the Sour Cherry Condiment:
In a pot over medium flame, heat oil to 300°F. Add shallots and fry until lightly browned. Add garlic and fry until toasted. Stir in cherries and cook 3 minutes. Remove from heat and let cool. Stir in remaining ingredients. Transfer to an airtight container and refrigerate.

For the Chestnut-Hazelnut Cream:
Make a sachet with thyme and bay leaf. Set aside. In a pot over medium-low heat, add shallots and sweat until soft and translucent. Deglaze pan with brandy and cook until au sec. Stir in nuts, heavy cream, nutmeg, and herb sachet. Let simmer 15 minutes, or until nuts have slightly softened. Remove and discard herb sachet. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Season with salt. Transfer to an airtight container and refrigerate.

For the Duck Liver Mousse:
Make a sachet with thyme and rosemary. Set aside. On a work surface, gently pat foie gras dry with a towel. Season with salt and set aside. In a sauté pan over high heat, sear foie gras 30 seconds. Remove from pan and transfer to a nonreactive container, reserving rendered fat. Reduce heat to medium and add shallots and herb sachet. Sauté until shallots are soft and translucent. Deglaze pan with brandy and cook until au sec. Remove and discard herb sachet. Transfer mixture to a Vitamix Commercial blender with seared foie gras. With the machine running, add cream cheese, in batches, puréeing until mixture is fully emulsified. Let cool. Transfer mixture to a food processor. Add remaining ingredients and purée until smooth. Season with salt. Transfer to a piping bag and refrigerate.

For the Rosemary Crumb:
Heat oven to 450°F. Place focaccia on a sheet tray and bake 25 minutes, or until golden brown. Transfer to a food processor. Add rosemary and blend until a rough crumb is achieved. Transfer mixture to a parchment-lined sheet tray and set aside.

For the Dough:
In the bowl of a stand mixer fitted with a dough hook attachment, combine all ingredients and 75 grams water. Mix until a shaggy dough is achieved. Transfer dough to a lightly floured work surface and knead 10 minutes, or until dough is smooth and elastic. Cover and let rest at room temperature.

For the Scarpinocc:
Using a sheeter, roll out Dough on the thickest setting. Fold Dough over itself and run through thickest setting again. Continue rolling dough until sheeter reaches the second thinnest setting. Transfer to a lightly floured surface and cut Dough into 3-inch by 2-inch rectangles. Pipe 1 inch Duck Liver Mousse along the bottom edge. Roll Dough over to form a log. Pinch down to seal edges. Set aside.

To Assemble and Serve:
In a pot over medium-high heat, bring salted water to a boil. Add 5 pieces Scarpinocc and cook until just al dente. Strain and set aside. Place cooked Scarpinocc into a serving bowl. Top with 6 ounces Chestnut-Hazelnut Cream, desired amount Sour Cherry Condiment, and a drizzle mugolio. Garnish with Rosemary Crumb.

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