Recipe courtesy of Nadia G and Nadia G
Save Recipe Print
Total:
1 hr 55 min
Prep:
30 min
Inactive:
10 min
Cook:
1 hr 15 min
Yield:
24 to 26 croquettes
Level:
Intermediate

Ingredients

Caramelized Onions: 
Potatoes:
Cherry Glaze:
Croquettes:

Directions

Special equipment: lollipop or popsicle sticks

To make the caramelized onions: To a pan over medium-low heat, add the onions and olive oil and cook slowly until caramelized, about 40 minutes. Add the maple syrup, mix and remove from the heat. 

To make the potatoes: Boil the potatoes in salted water until fork tender, about 15 minutes. Drain and let cool. Pass the potatoes through a ricer, or mash them by hand. Set aside. 

To make the cherry glaze: Heat a pot over medium heat, and add the cherries, vanilla bean and port. Simmer over medium-low heat until saucy, 10 to 15 minutes. 

To make the croquettes: In a deep pot, heat the duck fat to 375 degrees F. In a bowl, mix the potatoes, butter, egg yolks, foie gras, caramelized onions, fleur de sel and pepper. Roll the mixture into balls (about the size of a golf ball), dip in the beaten egg and coat with panko. Fry the croquettes until golden, about 1 minute. 

Stab each croquette with a stick, dip in the cherry glaze and serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Foie Gras Lollipops

Recipe courtesy of The Venetian Las Vegas

Foie Gras

Recipe courtesy of Christine Sinko

Foie Gras

Recipe courtesy of Kenneth Johnson

Foie Gras with Quince

Recipe courtesy of Martha Stewart

Foie Gras Tartines

Recipe courtesy of Laura Calder

Foie Gras Doufu

Recipe courtesy of Masaharu Morimoto

Morel Foie Gras

Recipe courtesy of Artista

Seared Foie Gras with Foie Gras Soup Dumplings

Recipe courtesy of Anita Lo

Black Truffle of Foie Gras

Recipe courtesy of Gerard Vie

Browse Reviews By Keyword