Duck Season: Eating, Drinking, and Other Misadventures in Gascony

Welcome to Gascony, the other South of France: a fertile expanse of duck farms and rolling vineyards that feels a world away from the tourist-clogged villages of Provence, to the east—a land where ducks outnumber people twenty to one, and where eating to your heart’s content is not a sin but a commandment!

Food writer and lifelong Francophile David McAninch will be joined by bestselling author Mark Adams to discuss Duck Season: Eating, Drinking, and Other Misadventures in Gascony, France’s Last Best Place (Harper), McAninch’s unforgettable culinary memoir and travelogue.

In Duck Season McAninch chronicles an eight-month epicurean journey in France’s bucolic Southwest: the ancient Gallic cradle of foie gras, confit, and magret de canard, among other duck-centric delicacies. Having fallen in love with Gascony while traveling there on assignment for a cooking magazine, McAninch persuaded his wife and young daughter to move to a small village in the Gers—Gascony’s heartland, and France’s most rural district—and attempt to live as the Gascons do. With whimsical drawings and an appendix of classic recipes, Duck Season is an irresistible invitation to embrace the pleasures of the table—guiltlessly and with gusto.











When: Tue., Mar. 28, 2017 at 7:00 pm
Where: Albertine
972 Fifth Ave.
212-650–0070
Price: Free
Click here to buy tickets or for more information from the venue's website
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Welcome to Gascony, the other South of France: a fertile expanse of duck farms and rolling vineyards that feels a world away from the tourist-clogged villages of Provence, to the east—a land where ducks outnumber people twenty to one, and where eating to your heart’s content is not a sin but a commandment!

Food writer and lifelong Francophile David McAninch will be joined by bestselling author Mark Adams to discuss Duck Season: Eating, Drinking, and Other Misadventures in Gascony, France’s Last Best Place (Harper), McAninch’s unforgettable culinary memoir and travelogue.

In Duck Season McAninch chronicles an eight-month epicurean journey in France’s bucolic Southwest: the ancient Gallic cradle of foie gras, confit, and magret de canard, among other duck-centric delicacies. Having fallen in love with Gascony while traveling there on assignment for a cooking magazine, McAninch persuaded his wife and young daughter to move to a small village in the Gers—Gascony’s heartland, and France’s most rural district—and attempt to live as the Gascons do. With whimsical drawings and an appendix of classic recipes, Duck Season is an irresistible invitation to embrace the pleasures of the table—guiltlessly and with gusto.