Also known as Muscovy ducks, these birds are leaner than other breeds of farmed ducks. Renowned for their plump, firm meat.

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.