Name: Foie Gras-Stuffed Dates
Ingredients: 6 large Medjool dates, halved lengthwise, pitted; 2 ounces (about) foie gras (goose or duck liver); Fleur de sel*; 6 Chopped fresh parsley

Ingredients

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

Steps

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.