Ingredients

• 2 red onions, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons maple syrup
• 4 russet potatoes, peeled and cubed
• Salt
• 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

Instructions

1. Special equipment: lollipop or popsicle sticks
2. 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.
3. 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.
4. 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.
5. 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.
6. Stab each croquette with a stick, dip in the cherry glaze and serve.