Foie Gras-Stuffed Dates

Foie Gras-Stuffed Dates
Photo by Pornchai Mittongtare

Ingredients

  • Fleur de sel
  • parsley
  • 2 ounces foie gras (goose or duck liver)
  • 6 large Medjool dates

Fill each date half with heaping 1/2 teaspoon foie gras. Arrange filled dates on platter. (Can be prepared 3 hours ahead. Cover and chill.) Sprinkle each date with salt and parsley. *A type of French sea salt; available at specialty foods stores and some supermarkets.

View full recipe at Epicurious

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