RecipesOur Recipes

Looking for dinner ideas? Here we have a few great recipes that you can use to prepare our delicious products. Our easy-to-cook products can be grilled, pan-seared, roasted, braised and much more.

You can also visit or call our Farm Store to learn more tasty ways our products can be cooked!

Roast Goose

Roast Goose

In this video you will see a great way to prepare and roast a goose with Chef Bonnie Friesen of Faspa & Co.


Length: 10:08

Duck Confit

Duck Confit

Chef Bonnie Friesen of Faspa & Co walks you through how to prepare and cook Duck Confit in this recipe video.


Length: 16:47

BBQ Duck

Barbecue Duck

Ingredients

- Whole Duck
- Salt & Pepper

Preparation

Salt and pepper a whole duck (use lots of salt; you can also use Seasoned Salt). Put the duck in a foil tray with a rack under the bird. You don't want the duck sitting in the fat or on the bottom of the tray or it will stick and burn to the duck. Cover the tray with foil for first 30 to 60 minutes on the Barbecue. Take the foil off and barbecue for another 90 to 120 minutes or until the duck is well done. Use Medium to low heat on the barbecue. You can fit up to 3 - 4 ducks on a larger barbecue this way, so it is great to feed larger groups of people. The aroma is fantastic, and the golden brown ducks are incredibly tasty! One 5 lb. duck will feed up to 4 people if served alongside of potatoes, vegetables and salad.

BBQ Duck

Skillet Braised Fraser Valley Duck

Ingredients

- 1 Fraser Valley Duck
- 1 1/2 tbsp salt
- 1 tsp pepper
- 2 tsp poultry seasoning (or 1 tsp seasoned salt and 1/2 tsp dried thyme)
- 2 tsp paprika

Preparation

Note: Cut a whole Fraser Valley Duck into serving pieces as follows: Remove wings, cut leg and thigh section from each side in one piece. Run knife from wing socket down each side. Leave breast bone in one piece, cutting breastbone so piece will lie flat. Snap backbone and cut back section into two pieces.

While the quantities of seasoning seem excessive, place the pieces of duck skin side up in a cold, dry skillet and sprinkle half of the seasonings over the skin. Turn each piece over, skin side down, and sprinkle the remaining spices. Add nothing to the pan except the duck and the seasonings; remove nothing until the duck is cooked! Cover the pan; set heat at 350 degree F on electric skillet, or moderate heat on stove top. At the end of 20 minutes, turn each piece skin side up; at 40 minutes turn each piece skin side down. In one hour, or when ducking is fork tender and crisp, remove duck to serving plates. Duck should be crisp and dry with no fat remaining under the skin.

BBQ Duck

Fraser Valley Roast Duck: Duck Pilaf

Ingredients

- 1 roasted duck
- 1 cup uncooked regular rice
- 3 tbsp vegetable oil
- 1 cup chopped celery
- 4 cups broth (from duck giblets)
- 1 tsp salt
- ¼ tsp pepper
- ½ cup cut-up dried apricots

Preparation

Remove skin from duck; strip meat from frame, then dice (there should be 3 cups). Set aside for step 4.

Saute rice in vegetable oil in a large frying pan, stirring often, just until golden. Add celery and sauté 5 minutes longer.

Stir in broth, salt and pepper; heat to boiling.

Spoon into 8 cup baking dish; stir in duck and apricots; cover

Bake in moderate oven (350 degree F) until rice in tender and liquid is absorbed.

BBQ Duck

Fraser Valley Roast Duck

Ingredients

- Whole Duck

Orange Sauce
1 tbsp brown sugar
- 1 tbsp white sugar
- 1 tsp cornstarch
- 1 tbsp grated orange rind
- ½ cup orange juice

Preparation

Pre-heat oven to 350 degree F. Roast bird in an open pan for ½ hour per lb. (the same time stuffed or not). Use open roasting pan; do not put water in pan and do not cover bird in any way. You can also use a small rack in the pan to keep the bird off the bottom of the pan. No need to baste. Do not use butter or fat in stuffing, and moisten very lightly, as duck is moist, not dry like chicken or turkey. About 10 minutes before roasting time is up, turn grill heat on full, leave oven door slightly open, and watch very carefully. This burst of heat will brown and crisp skin to a turn.

Orange Sauce
Combine sugar and cornstarch; stir in orange juice. Cook over low heat until thickened and transparent, about 3 minutes. Just before serving, add 1 tbsp chopped fresh mint.

Applesauce, not too sweet, also makes an excellent accompaniment to Roast Duck.