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Recipe courtesy of Nadia G
and
Nadia G
Recipe courtesy of Nadia G
and
Nadia G
Watch how to make this recipe.
Foie Gras Lollipops
- Level: Intermediate
- Total: 1 hr 55 min
- Prep: 30 min
- Inactive: 10 min
- Cook: 1 hr 15 min
- Yield: 24 to 26 croquettes
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- Level: Intermediate
- Total: 1 hr 55 min
- Prep: 30 min
- Inactive: 10 min
- Cook: 1 hr 15 min
- Yield: 24 to 26 croquettes
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.
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