- Olive oil, for frying
- 1 piece duck skin
- 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
In a bowl, combine the peanut butter, citric acid, evaporated cane juice and 6 pinches salt. Stuff the dates with the peanut butter mixture.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Crawfish Stuffed Veal Chops with Crawfish Marchin de Vine Sauce and Creamy White Cheddar Cheese Grits
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Mario Batali