Menu Search
Directions for: Foie Gras Lollipops

Ingredients

Croquettes

4 large russet potatoes, peeled, cubed

2 Tbsp unsalted butter, room temperature

4 egg yolks

6 oz foie gras torchon, diced into 1/2 inch cubes

2 Tbsp chive, chopped

½ tsp fleur de sel

Freshly cracked pepper

2 eggs, beaten

2 cup panko

1 cup duck fat (or canola oil)

Caramelized Onions

2 red onions, thinly sliced

2 – 3 tablespoons extra virgin olive oil

2 Tbsp maple syrup

Cherry Glaze

1 lb. Bing cherries, pitted, roughly chopped

⅓ cup port

½ cup maple syrup

½ vanilla bean

Directions

Croquettes

1. Making the potatoes: Boil potatoes in salted water for 15 minutes, until fork tender. Strain and let cool. Pass through a ricer, or mash by hand.

2. Making the croquettes: In a bowl mix potatoes, butter, egg yolks, foie gras, caramelized onions, chive, fleur de sel and pepper. Roll mixture into balls (about the size of a ping pong ball), dip in beaten egg and coat with panko. Fry in duck fat at 375°F for one minute or until golden.

Caramelized Onions

1. Making the onions: To a pan on medium-low heat add onions and olive oil. Let caramelize for 40 minutes. Add maple syrup, mix and take off heat.

Cherry Glaze

1. Making the glaze: In the blender, puree the cherries with port. Pour into a pan through a sieve. Add the vanilla bean and bring to a simmer on medium high heat. Add the maple syrup and continue cooking for about 10-15 minutes or until saucy.

2. Stab croquettes with stick and dip in cherry glaze.

See more: Appetizer, Gourmet, Dinner, Fall, Potatoes