Barbary duck differs from other duck breeds due to its leaner meat, thinner skin, and lower fat content. Unlike traditional duck breeds such as Pekin or Mallard, with a thicker layer of fat beneath the skin, Barbary ducks lack this excess fat, making them a healthier choice with a rich, meaty flavour. The Barbary breed is prized for its tender texture and deep, game-like taste. Its thin, delicate skin crisps beautifully when seared, providing a perfect balance of flavour and texture. The leaner meat also means Barbary duck cooks faster and requires careful preparation to retain its natural juiciness.

Barbary duck can dry out if overcooked, due to its low-fat content, so careful preparation is key. 

• Baste Frequently: Spoon pan juices or butter over the duck while cooking to retain moisture.
• Roast with Steam: Add water or stock to the roasting tin and loosely cover with foil to trap moisture, removing it at the end for crispy skin.
• Sear Before Roasting: For Barbary duck breast, sear skin-side down before finishing in the oven.
• Slow Cook for Tenderness: Braising or confit-style cooking works well for duck legs to keep them juicy.
• Rest Before Serving: Let the meat rest after cooking to allow juices to redistribute. 

For best results, cook to medium-rare or medium (55-60°C internal temperature) for a tender, flavourful dish.

A standard serving size of Barbary duck breast is one breast per person, usually weighing between 200g-230g. Due to its lower fat content compared to other duck breeds, Barbary duck is a great choice for those seeking a leaner yet flavourful alternative to traditional duck. Whether pan-seared, roasted, or slow-cooked, it pairs beautifully with bold sauces, roasted vegetables, or fruity accompaniments like cherry or orange glaze. Perfect for home cooking, Barbary duck breasts deliver a unique and refined dining experience that is both nutritious and delicious.

Barbary duck pairs beautifully with fruity sauces such as hoisin, orange, cherry, or plum, which complement its rich, gamey flavour. For sides, try roasted root vegetables like carrots, parsnips, or sweet potatoes for a natural sweetness that balances the dish. Creamy mashed potatoes or dauphinoise potatoes add a comforting, indulgent flavour, while sautéed greens like spinach, kale, or green beans provide a fresh contrast. 

To maintain freshness, store raw Barbary duck in the refrigerator between the temperatures 0-4°C, whilst keeping it in its original packaging or an airtight container to prevent cross-contamination. Consume within 2-3 days for optimal quality. For longer storage, freeze the duck in a sealed freezer-safe or vacuum-sealed packaging to prevent freezer burn. When properly stored, frozen Barbary duck can last up to 6 months while retaining its flavour and texture. Thaw in the refrigerator overnight for safe and even defrosting.