We must have already taken last week's supply of "pub"--the printed publicité that shows up in our mail-box--to the dechetterie, otherwise I would have photographed and posted the front page of the Intermarché flyer which shows an almost life-size foie gras.
Foie gras and other duck parts are everywhere in the run-up to Christmas. The butcher in the marché couvert at Lavelanet had a fine stock on Friday along with duck gizzards, big white fat-laden duck legs for making confit, duck necks to stuff, duck wings, and duck carcasses (I keep meaning to buy a supply of these for stock-making purposes).
Also displayed was what looked like an enormous sausage. We asked about it and, as well as explaining what it was--the duck carcass deboned, stuffed, rolled and stitched with stout black thread--the butcher cut us a slice to taste. Good stuff indeed, essence of duck. It can also be sliced thickly and seared in a pan, he said. There's no name for this seasonal "sausage" so I expect it's a dish he invented.
On the way home, we stopped at the supermarket for basics. The first item that greeted us was a sale on champagne--another sign that Christmas is on its way.