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?