Barbary Duck, Prince Des Dombes, French, 3kg

Barbary Duck Prince Dombes is a whole 3kg Barbary duck from Prince des Dombes in the Ain department of eastern France – the large, lean Muscovy-cross breed with a more pronounced, game-like character than standard duck. Barbary duck is the breed of choice in French professional kitchens for its flavour, size and lean breast meat. As a result, it appears on the menus of French restaurants more frequently than any other duck variety. Furthermore, Prince des Dombes is a renowned production area known for the quality of its poultry. In particular, Barbary duck has a drier, leaner breast than Pekin varieties and suits cooking to pink even more firmly than other breeds.

About Barbary Duck Prince Dombes

We source our duck from specialist farms and French producers who prioritise breed, welfare and flavour above yield. In particular, we select every bird and cut for its provenance and the depth of flavour that breed and husbandry produce. As a result, the duck we deliver ranges from outstanding British free-range birds to the finest French regional breeds. Furthermore, duck quality varies enormously by breed and production method. However, most supermarket duck producers prioritise speed and uniformity. In particular, French breeds like Challans and Barbary observe entirely different standards. They produce meat of a completely different character. Additionally, Magret – the breast of a foie gras duck – is a distinct ingredient rather than simply a large duck breast. That distinction matters and we make it clearly on every product. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Barbary Duck Prince Dombes From Us

Cooking duck well requires understanding its unique character. In contrast to chicken, duck has a thick layer of subcutaneous fat that must render slowly during cooking. As a result, the finest duck preparations always start with the skin and work with the fat rather than fighting it. Furthermore, duck breast is best served pink – overcooking destroys the texture and makes it tough. However, the leg is the opposite. In particular, duck legs benefit from long, slow cooking that renders the fat completely and produces falling, tender meat. Moreover, rendered duck fat is one of the great cooking fats – always retain it from any duck preparation for roasting potatoes. Additionally, a very hot dry pan is the most important tool for cooking duck breast correctly. That initial rendering period in a cold pan moved to high heat is the foundation of good duck cookery.

How to Cook Barbary Duck Prince Dombes

To get the very best from Barbary Duck Prince Dombes:

• Score the skin deeply and season generously the night before roasting for the driest skin and deepest seasoning.
• Roast at 200°C for 25 minutes per 500g, resting for 25 minutes before carving – the large size requires adequate resting time.
• Furthermore, Barbary duck Prince Dombes suits the classic French preparation of separating legs and breast for different cooking times.
• Additionally, the legs suit slow-braising while the breast cooks separately as a magret-style preparation.

Perfect Pairings

This Barbary duck pairs beautifully with:

• Orange sauce, cherry jus or a bigarade sauce – classic French duck accompaniments
• Dauphinoise potatoes or roasted root vegetables alongside
• A classic duck jus made from the roasting juices and a little red wine
• A glass of Burgundy, Cahors or a robust Cotes du Rhone alongside

Storage: Keep refrigerated and use within 2 to 3 days of delivery. For longer storage, freeze on the day of delivery and use within 3 months. Furthermore, remove from the vacuum pack on arrival and pat dry. Store loosely covered in the fridge – a drier skin produces a better result. However, always bring to room temperature for 20 minutes before cooking. Delivered fresh and ready to cook.

However you cook it, this Barbary duck brings a richness and depth that only careful sourcing and genuine breed quality can deliver. Moreover, outstanding duck rewards confident cooking and simple, direct flavour combinations.