Poultry

Barbary

A tier

Barbary is the common English/French market name (Barbarie) for Muscovy-type duck in European trade—lean, flavourful, and favoured for magret and restaurant plating. Expect less fat than Pekin, a firmer bite, and a deep savoury taste that stands up to strong sauces and fruit glazes. Sear skin-side first to crisp what fat exists, rest breast well, and confit legs with added fat if needed. Barbary on a European menu usually means Muscovy genetics, not a separate mallard breed. Ideal when diners want duck flavour without excessive greasiness.

Also known as: Canard de Barbarie, Barbary duck