Ariane Daguin's French Kisses and Gascogne Sushi

1. 1

   Two to three weeks ahead, soak the prunes in Armagnac, checking frequently and adding more Armagnac if necessary (prunes absorb it quickly).

2. 2

   Place the duck terrine in the bowl of a food processor.

3. 3

   Pulse until smooth and spreadable (do not overpulse).

4. 4

   Reserve 10 tablespoons for the Gascogne sushi and put the rest in a pastry bag fitted with a large tip.

5. 5

   Pipe the foie gras into prunes (use your finger to make the center larger) to create French kisses.

6. 6

   For Gascogne sushi, spread 1 tablespoon of mousse onto each duck prosciutto slice and roll up.

No additional tips available.