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Foie Gras-Stuffed Dates

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

These sophisticated foie gras-stuffed dates offer a sublime balance of flavours and textures, making them a standout choice for any festive gathering or dinner party. The natural, honey-like sweetness of the plump Medjool dates provides the perfect counterpoint to the rich, buttery notes of the chilled duck or goose liver. Finished with a delicate sprinkle of fleur de sel, each bite delivers a refined savoury-sweet profile that is sure to impress your guests.

As a naturally dairy-free appetiser, this dish is an excellent addition to a canapé selection, requiring minimal preparation but offering maximum elegance. While they are best served slightly chilled to maintain the texture of the foie gras, you can easily prepare them a few hours in advance, leaving you more time to enjoy the company of your friends.

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Ingredients for Foie Gras-Stuffed Dates

  • 6 large Medjool dates, halved lengthwise, pitted

  • 60g (about) foie gras (goose or duck liver)

  • Fleur de sel*

  • Chopped fresh parsley

How to make Foie Gras-Stuffed Dates

Fill each date half with heaping 1/2 teaspoons foie gras. Arrange filled dates on platter. (Can be prepared 3 hours ahead. Cover and chill.) Sprinkle each date with salt and parsley.

*A type of French sea salt; available at specialty foods stores and some supermarkets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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