Directions:
- 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. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 700.01 Kcal (2931 kJ) | ||
| Calories from fat | 237.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.43g | 41% | |
|---|---|---|---|
| Cholesterol | 48.74mg | 16% | |
| Sodium | 186.02mg | 8% | |
| Potassium | 560.46mg | 12% | |
| Total Carbs | 109.47g | 36% | |
| Sugars | 99.12g | 396% | |
| Dietary Fiber | 6.21g | 25% | |
| Protein | 18.42g | 37% | |
| Vitamin C | 3mg | 5% | |
| Iron | 42.3mg | 235% | |
| Calcium | 40.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 180.59 Kcal (756 kJ) | ||
| Calories from fat | 61.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 41% | |
|---|---|---|---|
| Cholesterol | 12.57mg | 16% | |
| Sodium | 47.99mg | 8% | |
| Potassium | 144.59mg | 12% | |
| Total Carbs | 28.24g | 36% | |
| Sugars | 25.57g | 396% | |
| Dietary Fiber | 1.6g | 25% | |
| Protein | 4.75g | 37% | |
| Vitamin C | 0.8mg | 5% | |
| Iron | 10.9mg | 235% | |
| Calcium | 10.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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