Since I have been going to Morocco very regularly, I have learned a lot from my dear friends Touria and Myriam. And I felt the need to dedicate a little recipe to them. Just like that, for no reason!
I wanted something that reminded me of all the good times we spend together, making mint tea while gazelle horns cook slowly in the oven. And since they both love foie gras, I thought I would compose not a song, but a recipe to accompany it.
This salty confit (it’s almost like a chutney, but without chili) is made of dates, honey, coriander powder, argan oil and lemon confit with salt. I made this recipe on inspiration and was afraid that these disparate flavors wouldn’t work together and it was just the opposite! This gives a very soft confit, sweet and salty like Morocco and will be perfect for a home-made foie gras.
Start by pitting your dates. Do not use medjoul for this recipe. The deglet nour are cheaper and work great, even if they are a little dry!
Put them in a saucepan with water.
Pour the argan oil (or olive).
Pour in the honey as well.
Then let it simmer. You can crush the dates with a spoon.
Let cook on low heat, stirring occasionally. The water should evaporate to make room for a cooked date puree. It takes about half an hour.
At the end of cooking, add the coriander powder and salt.
We can see here that there is almost no water left! It’s a sign that it’s ready!