This walnut and garlic sauce is typically served with grilled duck breasts

75 g walnut pieces
50 g  garlic cloves
250 g walnut oil
1 spoonful of chopped parley

a mortar and pestle, crush the walnuts and the peeled garlic cloves. While doing so, incorporate 2 to 3 spoonfuls of cold water in order to obtain a smooth paste.
Ad the salt and pepper, then slowly pour the oil so that it's well absorbed. Add the parsley.
Transfer to a sauce boat. 

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From 2000 to the end of 2017 was a site devoted to tourism in the department of Ariège. The site is minimally maintained now but you can get a flavour of this beautiful area of the Pyrenees.