Foie Gras Lollipops

TOTAL TIME: 1 hr 55 min
Prep: 30 min
Inactive Prep: 10 min
Cook: 1 hr 15 min
 
YIELD: 24 to 26 croquettes
LEVEL: Intermediate

ingredients

CARAMELIZED ONIONS:
    POTATOES:
    • Salt
      CHERRY GLAZE:
        CROQUETTES:
        • 1/2 teaspoon fleur de sel
        • Freshly cracked pepper
        • 2 eggs, beaten
        • 2 cups honey panko breadcrumbs
        • Special equipment: lollipop or popsicle sticks
          recipe tools

          Directions

          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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