Mousses / Hors d'oeuvres

Foie Gras Lollipops

with Bloc de Foie Gras de Canard - Block of Fattened Duck Liver

24 to 26 croquettes


6 oz diced into 1/2-inch cubes Bloc de Foie Gras de Canard

    Trois Petits Cochons Duck Fat: 3 cups
    2 red onions, thinly sliced

    2 tbsp extra-virgin olive oil 2 tbsp maple syrup 1Lb  Bing cherries, pitted and roughly chopped 1/2 vanilla bean 3 tbsp unsalted butter, at room temperature 4 egg yolks 1/2 tsp fleur de sel Freshly cracked pepper 2 eggs, beaten 2 cups honey panko breadcrumbs

    ​Special equipment: lollipop or popsicle sticks


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 and serve. 

Credit: Nadia G's Bitchin' Kitchen