MAKING 1) Take a small saucepan and add prunes, Armagnac and stock. Simmer over low heat and cook 20 minutes. 2)Turn off the heat. Season with salt and pepper and cover to keep warm. SERVING 3) Rreheat prunes before serving. - 30.2952

Combine the wine and brandy in a medium saucepan and boil over medium-high heat until liquid has reduced by two-thirds. Add peppercorn brine and chicken stock and boil for 5 minutes more. Reduce heat slightly, add creme fraiche and salt, and let simmer at a... - 39.0509

GETTING READY 1. De-vein the foie gras and place in a bowl containing the water and milk. 2. Keep aside for 2 hours to remove all traces of blood. Dry with cloth. 3. Mix the marinade ingredients and pour over the foie gras. Cover with cling film and marinate... - 46.0625