cassoulet

première partie:

True, this is most often about wandering and other bits, but travelling via food counts, and so the second annual voyage to Provence begins this evening.  Flageolet (flageolet, une haricot et une flûte? coïncidence? Les Français ...) are soaking.

The aroma of roasting duck draws a crowd to the kitchen -- and a yields a bounty of fat for future use.

And just in case you are curious, my music choice for the long, slow, careful haul of roasting/turning/basting duck is Lyle Lovett.  

And just in case you're curious... it's pekin duck, not muscovy.  The difference is in the fat.  Pekin ducks traditionally live in colder climes and thus have more fat.  (Note photo above.)  I'm not great at math but duh, everyone knows that Fat = ♥.

Suivante: un tas de viande...