Buyer's guide

You should be able to find Barbary duck breasts and leg portions, as well as whole, oven-ready ducks, in supermarkets or from butchers.


Take care not to overcook the Barbary or it will become tough and dry. It's a good idea to baste the meat during roasting, or cover the breast with bacon. Barbary duck can also be roasted with water in the tin, loosely covered with a layer of aluminium foil, to steam it as it roasts. Remove the foil for the final ten minutes of cooking to brown the skin.