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Foie Gras-Stuffed Dates


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  • 6 large Medjool dates halved lengthwise, and pitted
  • 2 ounces foie gras more or less (goose or duck liver)
  • Fleur de sel*
  • Chopped fresh parsley


Servings 4


Step 1

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

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.

This recipe yields 4 servings.

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