A helpful tip is to baste the meat while roasting or cover the breast with bacon to keep it moist. You can also roast the Barbary duck with water in the tin and loosely cover it with aluminium foil, which helps steam the meat as it cooks.

Remember to remove the foil during the last ten minutes to achieve a golden-brown colour.
During roasting, 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.