Ariane Daguin's French Kisses and Gascogne Sushi

• 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

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

prunes, cognac, terrine

Taken from cooking.nytimes.com/recipes/9559 (may not work)