- 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.
Recipe courtesy of Justin Warner