Name: Foie Gras Lollipops
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H55M0.000S
Yield: 24 to 26 croquettes
Ingredients: 2 red onions, thinly sliced; 2 tablespoons extra-virgin olive oil; 2 tablespoons maple syrup; 4 russet potatoes, peeled and cubed; Salt; 1 pound Bing cherries, pitted and roughly chopped; 1/2 vanilla bean; 1/3 cup port; 3 cups duck fat or canola oil; 3 tablespoons unsalted butter, at room temperature; 4 egg yolks; 6 ounces foie gras torchon, diced into 1/2-inch cubes; 1/2 teaspoon fleur de sel; Freshly cracked pepper; 2 eggs, beaten; 2 cups honey panko breadcrumbs

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.

On Tonight

Foie Gras Lollipops

Caramelized Onions:

Potatoes:

Cherry Glaze:

Croquettes:

Special equipment:

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