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Recipe courtesy of Nadia G and Nadia G

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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:

2 red onions, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup

Potatoes:

4 russet potatoes, peeled and cubed
Salt

Cherry Glaze:

1 pound Bing cherries, pitted and roughly chopped
1/2 vanilla bean
1/3 cup port

Croquettes:

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.

My Private Notes

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