Foie Gras-Stuffed Dates
- 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
* 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.