Ariane Daguins French Kisses And Gascogne Sushi Recipes

ARIANE DAGUIN'S FRENCH KISSES AND GASCOGNE SUSHI

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.

SAVORY SUET PASTRY

Steps:

• In a food processor, pulse flour, chives and suet (or margarine) until fat is incorporated, about 9 times. Continue pulsing and add water slowly, till dough forms clumps and pulls away from side of bowl.
• Knead the dough on a floured board till soft. Make a thick disk about 6 inches in diameter.
• Cut the disk into 6 equal portions, form smaller disks, wrap in plastic and chill for at least 2 hours before using.

PORK CHEEKS

Steps:

• Preheat oven to 375 degrees.
• Heat 3 tablespoons of olive oil in a 4-quart Dutch oven. Add the mirepoix. Cover and cook until the vegetables are soft but not browned, about 10 minutes, stirring once or twice. Place the cheeks on top of the vegetables and add enough water to cover. Cover and bring to a boil.
• Place the pan in the oven. Braise cheeks for 1 1/2 to 2 hours, until tender.
• With a slotted spoon, remove the cheeks to a bowl. (Reserve cooking liquid.) Remove any fat and shred the meat using 2 forks. Sprinkle with salt.
• When the meat is cool enough to handle, use a little cooking liquid to form into 2- to 3-inch ''sausages.''
• Wrap each sausage in plastic wrap and refrigerate until firm, at least 1 hour.
• To serve, unwrap the sausages and slice each into four pieces. Brush the flat ends of each slice with a thin coat of mustard and then lightly coat with cornmeal.
• Heat 3 tablespoons of oil in a skillet. In batches, saute each slice until crisp and lightly browned.

HARICOTS VERTS SALAD

Steps:

• Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.
• In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.
• Place the balsamic vinegar in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to 1/3 cup. Set aside.
• Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry. Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.