Detailed profile of this breed: origin, year of creation, recognised varieties and official approvals.
Breed summary
The Barbary duck is a large, calm domestic meat duck. Characteristics include pure white plumage, orange bill and legs, and a deep, broad chest. Typical weights are about 4.0–5.0 kg for males and 3.0–4.0 kg for females. Annual egg production is about 80–120 eggs per hen. Incubation period is about 28 days. Time to reach market weight is 9–12 weeks. Feed conversion for meat production is approximately 2.6–3.3:1. This breed adapts well to free range or confinement and is valued for meat yield and flavor. Temperament is generally calm and manageable.
Detailed origin
Origin and history: Developed in 19th century France by crossing domestic ducks with Muscovy stock (Cairina moschata) to improve meat yield. The name Barbary refers to trade routes connecting North Africa with Europe. The Barbary duck spread across Europe and North America and became a standard meat duck in many programs, contributing to modern meat duck lines. It is widely used for both farm production and commercial meat markets.
Detailed description
Physical description: White plumage all over; orange bill and legs; a long, deep body with a broad, well developed breast; strong, medium-length neck; compact, sturdy overall conformation. Growth and production characteristics: reaches slaughter weight in 9–12 weeks under good conditions; egg-laying is moderate with typical clutch sizes of 6–12 eggs; hatchability depends on incubation conditions. Adaptability to temperate climates is high. Meat yields are high with favorable carcass composition. Recommended husbandry: ample space, clean water and balanced nutrition. This breed is prized for its meat quality and reliable production in both mixed farming and more intensive setups.