Barbary duck (also known as Muscovy) is popular for its lean, dark and firm muscled meat. It is often compared to beef in flavour, with the tenderness of veal.
Less fatty and with thinner skin than mallard derived ducks, the duck will require frequent basting during the roasting process.
The breasts are removed from the duck and are ideal for pan roasting. Each breast weighs between 225 and 240 grams.
