Les bocaux*

I've spent the whole morning in the kitchen preparing and cooking pieces of duck we brought back from the Gers, apart from a short trip to the market, and so has Lo Jardinièr. Making le confit de canard and le cou farci is pretty labour intensive, but worth it. It smells and looks wonderful now that it's ready to be put into the preserving jars (*les bocaux). This evening the friends we went with to the Gers are going to show us how to conserve our foie gras.