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