SPOONFUL OF FOIE GRAS WIHT DATES

INGREDIENTS: (to serve 4)

Date reduction: 
1 kg date pulp 
200 gr sugar
30 ml Fondillón  (Sweet wine from Alicante, Spain)

Others: 
1 duck liver
Maldon salt   
Peeled, powdered pistachios

PREPARATION:
For the date reduction: Stir all the ingredients together to form a smooth,
aromatic cream.
For the foie gras: Take a op-quality duck liver and leave at room temperature for 1 hour. Trim and cut onto small pieces. Reduce by hand to the texture of plasticine. Form small croquette shapes and chill.

TO SERVE:  Place a croquette of foie gras on a spoon then fill with very hot date sauce. Decorate with pistachio and a few flakes of Maldon salt.