Jacques Pepin's Christmas Celebration

Here is the Christmas feast of your dreams, starting with Oysters on the Half-Shell served over rice with a tangy Mignonette Sauce, a perfect counterpoint to silky Home-Smoked Salmon, served in delicate bundles filled with Cucumber Salad. It wouldnt be a Pepin Christmas without foie gras, and Jacques prepares both a classic baked terrine of Foie Gras in a delicate Cognac Aspic as well as a simple Salt-Cured Foie Gras served with roasted nuts, crunchy sea salt, and sweet preserves. The centerpiece is Braised Duck with a tangy honey sauce, Glazed Shallots, and Honey Sweet Potatoes. A Black Truffle Salad with lemon dressing is an elegant addition. For dessert, its back to the classics, with a step-by-step lesson in creating a Buche de Noel, a beautiful Yule log with all its enchanting decorations, as well as an English Christmas Pudding with raisins, nuts, candied fruit, and old-fashioned Hard Sauce.