2 cups of Argentine dry dates 3/4 cup of toasted almond halves
1/2 cup of tamarind syrup
4 (cups) of chicken broth
2 tablespoons of salt
1 tablespoon of Syrian pepper
4 boneless duck breasts
1 stalk of celery
11/2 teaspoons of colorant
To decorate
3/4 cup of Turkish dry dates 1/4 cup of toasted almond halves
2 cups of Argentine dry dates 3/4 cup of toasted almond halves
1/2 cup of tamarind syrup
4 (cups) of chicken broth
2 tablespoons of salt
1 tablespoon of Syrian pepper
4 boneless duck breasts
1 stalk of celery
11/2 teaspoons of colorant
To decorate
3/4 cup of Turkish dry dates 1/4 cup of toasted almond halves
Dampen the dates in three cups of water for 20 minutes
Cook the duck in four liters of water with salt, two tablespoons of pepper, and celery for one hour and 20 minutes
Escargot, remove the celery, and shred the breast into strips
Put the chicken broth in a large non-stick skillet and bring to a caramelized state
Remove from heat
Spread three tablespoons of tamarind syrup over the caramel
Sprinkle with salt, pepper, and colorant
Place part of the duck on top of the mixture and sprinkle more salt, pepper, and colorant
Drain the dates and reserve the water
Place part of the fruit on top of the duck and repeat the layers until all ingredients are used up, finishing with the fruit
Combine the reserved water with the remaining tamarind syrup and pour it over the contents
Tent the skillet and bring to a simmer over low heat for 10 minutes
Remove the tent and cook for another minute
Place a large plate upside down over the skillet and flip the contents
Makes a small incision in each Turkish date and fill with an almond half
Distribute them around the plate
Top with remaining almonds
