Foie Gras Stuffed Dates with Crispy Prosciutto

Foie Gras Stuffed Dates with Crispy Prosciutto

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

• 10 large medjool dates
• 1/2 lobe foie gras
• 1/4 cup (60ml) cognac
• 1 tsp (4.9ml) salt
• 1 tsp (4.9ml) black pepper
• 1 tsp (4.9ml) sugar
• 1/4 cup (60ml) heavy cream
• 4 slices prosciutto

Method:

Open the lobe of foie gras and remove the veins. Dice the foie gras and place it in a bowl. Sprinkle salt, sugar, cognac and black pepper over the foie gras and let sit for at least 15 minutes to cure.

Once the foie gras is cured, place it in a food processor with the cream and blend until smooth. Transfer the mixture into a pastry bag and place in a bowl of ice or in the fridge to keep cold.

In a pan, add prosciutto and cook until crispy. Remove the crispy prosciutto from the pan and chop it into a crumb.

Slice open the dates, stuff them with the foie gras mixture, and top with crispy prosciutto.