| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | about 4 servings |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 10 min |
| Cook: | 5 min |
| Yield: | about 4 servings |
Ingredients
- Olive oil, for frying
- 1 piece duck skin
- Salt
- 1/2 cup crunchy peanut butter
- 3 pinches citric acid
- 1 cup evaporated cane juice
- 1 cup whole, pitted medjool dates
- 1 sheet nori
- Few pinches bonito flakes
Instructions
- Heat a skillet over medium-high heat and add a few tablespoons of olive oil. Fry the duck skin in the hot oil until crispy. Remove from the oil, dice and toss with a pinch of salt.
- In a bowl, combine the peanut butter, citric acid, evaporated cane juice and 6 pinches salt. Stuff the dates with the peanut butter mixture.
- Julienne the nori and sprinkle on top of each date. Garnish with duck skin and bonito flakes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2172 |
| Total Fat | 203 g |
| Saturated Fat | 54 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 5 g |
| Sugar | 41 g |
| Protein | 45 g |
| Cholesterol | 241 mg |
| Sodium | 1088 mg |
| Serving Size | 1 of 4 servings |
| Calories | 2172 |
| Total Fat | 203 g |
| Saturated Fat | 54 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 5 g |
| Sugar | 41 g |
| Protein | 45 g |
| Cholesterol | 241 mg |
| Sodium | 1088 mg |
Reviews
I saw Justin make this on Food Network Star, and I HAD to try them. I didn’t have any nori or bonito flakes, so I omitted those, and I was in a hurry so I didn’t have time to make the duck. Also, I was trying to make the dish healthier, so I decided not to roll the dates in the sugar or use any salt and I had just run out of citric acid. BUT WOW this dish was tasty, super easy to make, and I would highly recommend trying it for yourself!
Wow! What a weird combination, but it really is good. You really have to have an open mind when you first try it because it just seems so odd. However, if you give it a chance you realize it does taste super good! The texture is pretty nice too because of the just slight firmness of the duck. It helps to make it not squish when you bite into it.