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Cooking different breeds of whole duck

damiano | Dec 14, 2017 01:41 AM

I want to become better at preparing and cooking duck. But at this stage I still have difficulty knowing which breed requires what kind of cooking method.

For example, I can see a fatty duck doing well in a roast, and likewise a leaner duck in a stew or braise.

Now, yesterday I went to our local shop and bought a whole French croise duck, or caneton croise. It's from the Challans region. Anyone cooked these before?

After googling I learned that it's "the result of cross breeding between the wild duck and the hand reared duck. This half- wild duck has a very fine meat and is enjoyed in most of the finest of restaurants." I also found this site: https://behind-the-french-menu.blogsp...

I saw that a restaurant serves the croise's breasts roasted as their signature dish. But how well does this duck cook whole in a braise? Or cut-up in a stew? I've had many roasted birds lately, including Anjou squab, but I had troubles cooking the latter well because of unfamiliarity. So, now I hope I'm better prepared. Moreover, I'm interested in doing a Chinese braise, but am not sure whether the Croise duck is ideal for that.

I also saw frozen raw Peking ducks at our shops, and Barbarie ducks. How are these different and what are good cooking methods for Barbarie? Is a Peking duck better for a Chinese braise than the Croise?


Canard – Duck. Duck on French Menus.

This site gives background to French food, the dishes, how they are made and how they should be served.
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