roast dinner, aspects of duck

looking forward to cooking tonight - going for a sort of lyonnais/bouchon theme: salad aux lardons, lentil soup, maybe a tiny steak or pig trotter to top it off. i thought of quinelle aux brochet, but i don't know where one can procure the beast in question - any suggestions gratefully received. the work year seems to be gearing up for an epic conclusion - truly the later it gets, the deeper it gets.

to celebrate first day off in a while i did some cooking yesterday: roast mallard, jerusalem artichokes, red cabbage with bourgogne, then stewed quinces, then berkswell.