One way that I get ready for an international trip is to look at online menus and try to learn all my food words, using a translation tool for those I do not.
A word I have come across on many Parisian menus (including one just reviewed by Mr. Talbott) is "canette". Monsieur Google tells me this is duckling. But this is not something I've seen on American menus. Is it just a young duck? Or a particular variety, or preparation? How does it differ from "Canard"? I can't believe there's much meat on what I picture when I think "duckling".
Thank you in advance.
Invite a friend to chime in on this discussion.Email a Friend
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.