Foie Gras Lollipops

  • Preparation Time30 mins
  • Cooking Time15 mins
  • Serves12
  • DifficultyMedium

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

To make the caramelised onions: To a pan over medium-low heat, add the onions and olive oil and cook slowly until caramelised, 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 190°C. In a bowl, mix the potatoes, butter, egg yolks, foie gras, caramelised 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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