Foie Gras Lollipops

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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