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Ingredients
- 6 large medjool dates, halved lengthwise, pitted
- 2 ounces about foie gras (goose or duck liver)
- fleur de sel
- chopped fresh parsley
Method
- 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.