Jacques and Claudine prepare the Christmas feast of their dreams, starting with Oysters on the Half-Shell served over rice with a tangy Mignonette Sauce. It's a perfect counterpoint to silky Home-Smoked Salmon, served in delicate bundles filled with Cucumber Salad. It wouldn't be a Pépin Christmas without foie gras, and Jacques prepares both a classic baked terrine of Foie Gras in a delicate Cognac Aspic as well as a sensationally 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. And a Black Truffle Salad with lemon dressing is an understatedly elegant addition. For dessert, it's back to the classics, as Jacques gives Claudine a step-by-step lesson in creating a spectacular Bûche de Noël-a beautiful Yule log with all its enchanting decorations-as well as a classic English Christmas Pudding with raisins, nuts, candied fruit, and old-fashioned Hard Sauce.