A young duck, especially a duckling prepared or used as food in French cuisine.
From French 'caneton,' a diminutive form of 'canard' (duck). The French word derives from Old French and ultimately from Latin 'anatis.' This culinary term was borrowed into English from French cooking vocabulary.
French chefs have specific names for different ages of ducks in cooking—a caneton is a young one, usually prized for its tender meat. This is why you'll see fancy restaurants serving 'caneton aux cerises' (duckling with cherries)!
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