Duck mignon, Veneto rabbit

Venetian duck mignon and rabbit represent two cornerstones of the area’s rustic and seasonal cuisine. The small duck mignon has tender, flavorful meat that is ideal for roasts, short cooking and refined dishes, often served with sweet or citrusy sauces. It is highly valued in the restaurant industry for its delicate but distinctive taste. The Veneto rabbit, on the other hand, is a rustic animal raised according to traditional methods; its meat is lean, digestible and lends itself to long cooking, such as stewed “in tecia” or baked with potatoes. Both are symbols of a cuisine attentive to the quality of white meats and to the enhancement of local traditions. If duck is linked to elegant, festive dishes, rabbit represents peasant simplicity, with recipes handed down from generation to generation. Together they embody Veneto gastronomic knowledge linked to family farms and seasonality.