Stuffed dates

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 2172, total fat 203 G., saturated fats 54 G., proteins 45 G., carbohydrates 49 G., fiber 5 G., cholesterol 241 mg, sodium 1088 mg, sugar 41 G.

Gourmets will undoubtedly appreciate this appetizer, which makes a wonderful wine pairing. Each date is stuffed with a peanut butter filling and topped with crispy shredded duck skin, bonito flakes, and strips of nori. A delightful contrast of sweet and salty, crunchy and soft!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Olive oil, for frying
1 piece of duck skin
0.5 cup crunchy peanut butter
3 pinches of citric acid
1 cup evaporated cane juice
1 cup whole pitted Medjool dates
1 sheet of nori
A few pinches of bonito flakes

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: dates, duck confit, Peanut butter, bonito

Cooking the dish according to the recipe:

Heat a frying pan over medium heat and add a few tablespoons of olive oil. Fry the duck skin in the hot oil until crispy. Remove from the oil, cut into cubes, and toss with a pinch of salt.
In a bowl, mix peanut butter, citric acid, evaporated cane juice, and 6 pinches of salt. Fill the dates with the filling.