Name: Foie Gras Lollipops
Prep time: 30 min
Cook time: 15 min
Yield: 12
Ingredients: For the caramelised onions; 2 red onions, thinly sliced; 2 tablespoons extra-virgin olive oil; 2 tablespoons maple syrup; For the potatoes; 4 russet potatoes, peeled and cubed; Salt; For the cherry glaze; 1 pound Bing cherries, pitted and roughly chopped; 1/2 vanilla bean; 1/3 cup port; For the 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