Ariane Daguin's French Kisses and Gascogne Sushi

Name: Ariane Daguin's French Kisses and Gascogne Sushi
Total time: 20 min
Yield: 10 servings
Cuisine: french
Ingredients: 10 pitted prunes; 1 cup Armagnac or Cognac; Classic duck foie terrine (see recipe); 10 slices of duck prosciutto (or any other prosciutto), very thinly sliced

By Jonathan Reynolds

Total Time: 20 minutes, with 3 weeks' soaking
Rating: (0)
Comments: Read comments

Featured in: FOOD; Six Chefs in Five Acts

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Ingredients

Yield:10 servings

10pitted prunes
1cup Armagnac or Cognac
Classic duck foie terrine (see recipe)
10slices of duck prosciutto (or any other prosciutto), very thinly sliced

Ingredient Substitution Guide

Preparation

Step 1
Two to three weeks ahead, soak the prunes in Armagnac, checking frequently and adding more Armagnac if necessary (prunes absorb it quickly).
Step 2
Place the duck terrine in the bowl of a food processor. Pulse until smooth and spreadable (do not overpulse). Reserve 10 tablespoons for the Gascogne sushi and put the rest in a pastry bag fitted with a large tip.
Step 3
Pipe the foie gras into prunes (use your finger to make the center larger) to create French kisses.
Step 4
For Gascogne sushi, spread 1 tablespoon of mousse onto each duck prosciutto slice and roll up.