Recipe courtesy of Nadia G and Nadia G
Episode: Gluttony G-Style
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Foie Gras Lollipops
Total:
1 hr 55 min
Active:
30 min
Yield:
24 to 26 croquettes
Level:
Intermediate
Total:
1 hr 55 min
Active:
30 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.

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