2 red onions, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
4 russet potatoes, peeled and cubed
1 pound Bing cherries, pitted and roughly chopped
1/2 vanilla bean
1/3 cup port
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
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