Foie Gras-Stuffed Dates

From the kitchen of Carly

Sticky Medjool dates cradle rich, buttery foie gras in this elegant bite. A whisper of fleur de sel and fresh parsley cut through the sweetness. Make it hours ahead, plate it last minute. Pure luxury in one spoonful.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 16 large Medjool dates, halved lengthwise, pitted
  • 12 ounces (about) foie gras (goose or duck liver)
  • 1Fleur de sel*
  • 1Chopped fresh parsley

Instructions

  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.

  2. *A type of French sea salt; available at specialty foods stores and some supermarkets.