Ariane Daguin's French Kisses and Gascogne Sushi

Preparation

1. Step 1

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

2. 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.

3. Step 3

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

4. Step 4

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