Foie Gras-Stuffed Dates |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 6 large Medjool dates, halved lengthwise, pitted | 2 ounces (about) foie gras (goose or duck liver) | Fleur de sel* |
| chopped fresh parsley | ||
| 1 | Fill each date half with heaping 1/2 teaspoon foie gras. Arrange filled dates on platter. |
| * | A type of French sea salt; available at specialty foods stores and some supermarkets. |