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.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.