DUCK PROSCIUTTO w/FOIE GRAS & PRUNES

By BobD

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

Details

Servings 10
Adapted from events.nytimes.com

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).

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.


Classic Duck Foie Terrine

1 whole fresh Grade A foie gras, about 1 1/2 pounds, at room temperature
1 1/2 teaspoons salt
1/4 teaspoon ground white pepper
2/3 cup of Sauternes, muscat or port

Three to five days ahead, preheat the oven to 190 degrees. Gently separate the lobes and pick out and discard large veins and greenish bile, if any. Try not to break the liver up. (If not at room temperature, it will fall apart.)

Place first lobe in a terrine large enough to hold the foie gras snugly. Sprinkle with half the salt and pepper. Splash on 1 tablespoon of the wine, layer the other lobe and any small pieces on top and add the remaining wine. Season with the remaining salt and pepper. Cover the terrine snugly with plastic wrap.

Line the bottom of a roasting pan with a kitchen towel and place the terrine on top. Pour in enough hot (not boiling) water to come an inch or so up the sides of the terrine. Bake until an instant-read thermometer inserted into the foie gras reaches 115 degrees. (The U.S.D.A. recommends an internal temperature of 160 degrees.)

Remove from oven and take the terrine out of the roasting pan. Place a weight on top and leave at room temperature for 30 minutes.

Pour off any juices that have accumulated and use a gravy separator to separate the juices from the fat. Pour the fat back on top of the terrine. Discard juices.

Refrigerate 3 to 5 days. To serve, slice thinly or use for French kisses and Gascogne sushi. Terrine keeps, refrigerated, up to 15 days.