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
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.
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