Explore Our Favourite Recipes

Try something new! Our delicious, easy to prepare dishes will excite your taste buds and expand your culinary skills. Grilled, pan-seared, roasted, braised, or baked – we’ve selected and developed recipes that will highlight the versatility and ease of cooking with our poultry.

Roast Squab with Bacon and Grapes

Wrapping a meaty bird like squab in bacon, then roasting it makes for an enticing main course that’s salty, sweet, crispy and juicy all at the same time.

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Roasted Fraser Valley Goose, Poached Pear and Red Wine Jus, Autumn Vegetables

“The inspiration behind this goose dish is, hopefully, that somebody on a Sunday can invite your family around and you can try something that is restaurant quality and fairly easy to replicate… I like cooking with goose because it’s got a unique richness to it. I love that crispy skin you get and I think it’s […]

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Roasted Squab with Chestnuts, Braised Treviso, Oven Roasted Beets and Granny Smith Apples

“The inspiration for my dish came from the season we’re in right now which is fall, one of my favorite times. I wanted to create a dish with squab, with the contrast of the richness and tenderness of the squab and its gaminess.  Squab is a young pigeon, domesticated and highly sought after. It is […]

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Seared Duck Breast

Cooking duck breast at home is as easy as one, two, three. First, score the skin so the fat can quickly render away. Second, cook it low and slow for tender meat and a crispy skin. Third, use the tasty browned bits that develop during cooking to make a quick pan sauce to top it […]

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Smoked Duck Crostini with Raspberry Preserves

Fraser Valley Specialty Poultry Smoked Duck Breast, The Preservatory Raspberry with Merlot & Peppercorn Preserves, home-made crostini, and a sprig of thyme. Serve this delightful appetizer this weekend, and we promise your guests will be begging for more!

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Soy Sauce Chicken

Taiwanese Style Braised Chicken is a succulent chicken dish with the chicken cooked in a rich sauce. The same cooking method can be used with duck.

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Whole Roasted Chicken “Coq Au Vin”

“The idea behind this dish comes from trying to get the dark meat of the chicken soft and juicy like in the classic style of “coq au vin” while gently roasting the top “white meat” side of the bird. Classic garnishes and crusty bread. The reason I decided to do this dish is that whenever […]

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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 […]

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