Duck Hung by a Leg, Pie, Bowl and Pot with Olives Jean Baptiste Siméon Chardin (1699-1779)

The composition presents a still life arrangement centered around a suspended fowl, dominating the upper portion of the canvas. The bird is positioned by one leg, hanging from a cord that descends from above, its plumage rendered with a muted palette of grays and whites. A raw pie sits adjacent to it, suggesting an unfinished meal or preparation for consumption. Below this, a glass containing liquid stands near a small bowl filled with olives, alongside a ceramic pot and what appears to be bread slices. The objects rest upon a draped tablecloth, its folds creating shadows that contribute to the overall sense of depth.
The artist’s use of light is particularly noteworthy; it illuminates certain elements while leaving others in shadow, drawing attention to the textures of the fowls feathers, the pie crust, and the crispness of the linen. The background is a dark, indistinct space, which serves to isolate the objects and intensify their presence.
Beyond the straightforward depiction of food items, the arrangement hints at themes of abundance and mortality. The raw state of the ingredients – the uncooked pie, the hanging fowl – suggests a moment frozen in time, before transformation into nourishment. This evokes a contemplation on the cycle of life and death, where sustenance is derived from living creatures.
The deliberate placement of objects also contributes to a sense of controlled disorder. While theres an apparent casualness to the arrangement, each item seems carefully positioned to create visual balance and interest. The contrast between the rough texture of the fowl and the smooth surface of the glass, or the stark white of the tablecloth against the darker tones of the background, adds complexity to the scene.
The overall effect is one of quiet contemplation, inviting a consideration of the relationship between nature, sustenance, and human existence.