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*
6
Chopped fresh parsley
Need to make a substitution?
Preparation
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.