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Nutrition Facts
Serving Size 70 g
(Approx. 20 Servings)
Amount Per Serving
Calories 280 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 280 mg 12%
Total Carbohydrate 44 g 15%
Dietary Fiber 3 g 12%
Sugars 25 g
Protein 4 g
Vitamin A 6% Iron 10%
Vitamin C 4% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chorizo & Date Confit
Prep Time
10 minutes
Cook Time
50 minutes
Total Time
1 hour
20  People


Recipe makes 20 Servings

1 1/2 cup(s) brown sugar
1/2 cup(s) water
8 Oz salted butter
1 Lb dry cured Spanish chorizo, 1/8 inch thick slices
1/4 cup(s) shallots, finely chopped
8 Oz pitted Medjool dates
1 small sprig fresh rosemary
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Add sugar and water to sauce pan and bring to a gentle simmer over medium-high heat. Cook, without stirring, until mixture turns light brown, about 8 to 10 minutes.
Reduce heat to low and add butter. Stir to melt. Add chorizo and shallots and continue to simmer for 30 to 40 minutes.
Add dates and rosemary and simmer, just until dates are softened, about 10 minutes. Remove from heat and serve with toasted baguettes and goat cheese.
Chef's tip: Adjust seasoning with salt & pepper to taste. This recipe is great with tons of black pepper if you like spicy food. Confit can also be slow simmered for up to 2 hours and then pureed for a smooth, rich spread for appetizers.


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