When the days grow shorter and the air becomes crisp, it’s the perfect time to rediscover the authentic flavors of Venetian tradition. The Mallard in sauce presents itself as a hearty and enveloping dish, ideal for a Sunday family lunch or a special dinner with friends. This main course, which combines the tenderness of mallard meat with the savoriness of pancetta and the enveloping aroma of herbs, pays homage to the recipes of the past, where each ingredient tells a piece of local history. The slow and patient cooking allows the flavors to meld together, creating a rich and tasty sauce that pairs beautifully with a good mashed potato or steaming polenta. Prepared with fresh and genuine ingredients, the Mallard in sauce is an invitation to sit at the table and share moments of authentic gastronomic joy.

Chop the pancetta, melt it together with the butter, and sauté the onion and garlic. Season the mallard cut into pieces, add sage, rosemary, celery, carrot, tomato, prosecco, pepper, and salt. Cook over low heat, adding broth as necessary. You can add 'soppressa' or chopped salami to the cooking broth, as well as some boned anchovies, and substitute the celery, carrots, and tomato with slices of renette apples or quince.