Culinary whiz Jacques Pepin celebrates Christmas with a feast you'll long remember. Starting with oysters on the half shell served over rice with mignonette sauce, the French chef follows with smoked salmon and cucumber salad. He then prepares a baked terrine of foie gras in a cognac aspic and a salt-cured foie gras with roasted nuts. The centerpiece is braised duck with honey sauce, glazed shallots and honey sweet potatoes. Magnifique!