Foie Gras-Stuffed DatesPornchai Mittongtare
You can use bloc de foie gras (imported from France in tins) or a slice of fresh foie gras pâté or mousse, sold at many specialty foods shops and cheese shops.
Recipe information
Yield
Makes 4 servings
Ingredients
6 large Medjool dates, halved lengthwise, pitted
2 ounces (about) foie gras (goose or duck liver)
Fleur de sel*
Chopped fresh parsley
Preparation
Step 1
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.
Step 2
*A type of French sea salt; available at specialty foods stores and some supermarkets.
