Whole Roasted Duck

“Cooking with poultry is probably one of my favorite things to do. It’s very versatile, and it’s actually easier than most people think it is to cook with. At Fable we do a lot of family style cooking, one of our most popular is whole duck. With the long slow roast and heavy basting of the duck, it makes for a nice sticky glaze that will impress.”

– Trevor Bird

Servings: 4

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Featured Product

Duck - Our “Grade A” Pekin duck is raised without the use of antibiotics. It is perfect for roasting or barbecuing to get delicious, tender meat and crisp, buttery skin. We offer a variety of duck products including whole ducks and duck parts such as duck legs, wings, necks, and breasts.

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Main Dish Ingredients

  • 1 whole Fraser Valley Specialty Poultry duck
  • 1 cup sherry vinegar
  • 1 cup honey
  • 1 head star anise
  • 1 stick cinnamon
  • Salt and pepper

Preparation Instructions

  1. Preheat oven to 250°F , or 225°F if using convection oven.
  2. Take your whole duck and wash the outside well, pat dry and season with salt and pepper.
  3. Mix honey and sherry vinegar.
  4. Place the duck in the oven for approximately 3 hours.
  5. After 3 hrs of cooking, start brushing the duck with the honey and sherry vinegar every 30 minutes.
  6. Check the duck after 5 hours. The leg should pull away from the body very easily like a confit. If not ready leave in the oven for 1 more hour.
  7. Serve on a platter with your favourite grilled vegetables, and roasted potatoes.

Side Dish Ingredients:

  • 3lbs small roasting potatoes
  • 12 carrots
  • 6 beets
  • 1 cup salt

Preparation Instructions

  1. Boil the potatoes in heavily salted water till tender, 20 minutes.
  2. Blanch the carrots in boiling water for 3 minutes.
  3. Cook the beets from cold water and splash of red wine vinegar for 45 minutes and peel.
  4. Toss all the vegetables and potatoes in oil and season well with salt.
  5. In the last hour of cooking duck, place all vegetables around duck to finish roasting.
  6. Remove from oven and let cool for 30 minutes, brush vegetables and duck with the honey and sherry mixture.
  7. Serve family style with a fork to shred the meat.

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