French Barbary duck is a muscular bird with a smaller fat percentage than, for example, the Peking duck.
Our French Barbary Duck Legs are lean, tender meat, with a taste more like veal than other duck. Simple way is to gently score the skin before searing in a hot pan, being careful not to cut into the meat, for a crispy and golden brown outcome.
Dry plucking is a meticulous process that avoids the ducks being plunged in hot water and preserves the quality of the meat and skin.
Our butchers cut to order as accurately as possible but there maybe a +/-10% variance. Our products are snap frozen to maintain its texture, flavour and for ease of transport across Hong Kong.