Jul 14 2026
Restaurants›Potente›Fegato Recipe

Fegato Recipe

Inspired by Potente
Time1h
Serves2

SEARED HUDSON VALLEY FOIE GRAS, FOIE CANNOLI, FOIE FONDUE, BLACK CHERRY SYRUP

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Ingredients

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Seared Foie Gras

Foie Cannoli

Foie Fondue

Black Cherry Syrup

Method

Seared Foie Gras

  1. 1

    Prepare the Foie Gras

    Remove the foie gras from the refrigerator and allow it to come to room temperature for about 30 minutes.

  2. 2

    Season the Foie Gras

    Sprinkle the foie gras with salt and black pepper on both sides.

  3. 3

    Sear the Foie Gras

    Heat olive oil in a non-stick skillet over medium-high heat. Sear the foie gras for about 2-3 minutes on each side until golden brown. Remove from the skillet and let rest.

Foie Cannoli

  1. 4

    Fill the Cannoli Shells

    Using a piping bag, fill the cannoli shells with foie gras pâté until they are full.

  2. 5

    Garnish

    Sprinkle the chopped chives on top of each filled cannoli for added flavor and presentation.

Foie Fondue

  1. 6

    Prepare the Fondue Base

    In a small saucepan, combine foie gras trimmings, heavy cream, and white wine.

  2. 7

    Heat the Mixture

    Heat over low heat, stirring continuously until the foie gras melts and the mixture is smooth. Season with salt to taste.

Black Cherry Syrup

  1. 8

    Cook the Cherries

    In a saucepan, combine fresh black cherries, sugar, and water. Bring to a boil.

  2. 9

    Simmer

    Reduce heat and let simmer for about 15 minutes until the mixture thickens. Add lemon juice and stir.

  3. 10

    Strain the Syrup

    Remove from heat, strain the syrup to remove solids, and let cool.

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