Ariane Daguins French Kisses And Gascogne Sushi Food

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ARIANE DAGUIN'S FRENCH KISSES AND GASCOGNE SUSHI



Ariane Daguin's French Kisses and Gascogne Sushi image

Provided by Jonathan Reynolds

Categories     appetizer

Time 20m

Yield 10 servings

Number Of Ingredients 4

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

Steps:

  • Two to three weeks ahead, soak the prunes in Armagnac, checking frequently and adding more Armagnac if necessary (prunes absorb it quickly).
  • 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.
  • Pipe the foie gras into prunes (use your finger to make the center larger) to create French kisses.
  • For Gascogne sushi, spread 1 tablespoon of mousse onto each duck prosciutto slice and roll up.

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