I'm starting today. I took the duck out of the freezer this morning (Friday), and it will thaw slowly in the refrigerator until Sunday morning. Then the work will begin.
Besides duck, the ingredients are pork, turkey, rabbit liver, mushrooms, eggs, shallots, spices, and white wine. It will be quite a production. Let's hope it all works out.
As you can see from the labels, I got a duck from the supermarket for 4.95 euros a kilo. That would be something like $3.00 a pound in U.S. terms. What a deal! This weekend's recipe will use only part of the duck; the rest will go into some other recipe. A canette, by the way, is a duckling. It's sold cleaned, with no giblets (PAC = prête à cuire = "ready to cook") except the neck. The duck weighs 1.772 kg, or almost four pounds.