Collection: Duck & Goose

The Chef's Indulgence Made in small batches by Chef Allen Ingram using free-range duck livers from Fraser Valley Duck and Goose, this is a proper house-made pâté — rich, silky,...

The French Classic, BC-Made Slow-poached in duck fat at low temperature until impossibly tender — our Fraser Valley Duck Confit is a ready-to-finish masterpiece. Each pack contains 1 leg and...

Liquid Gold Ask any serious cook and they'll tell you — duck fat is the secret weapon your kitchen has been missing. Rendered in small batches from free-range Fraser Valley...

The Roaster's Prize There's a reason whole duck is the centrepiece of great kitchens — rich, deeply flavoured dark meat, skin that renders to a golden crisp, and enough duck...

The Confit CandidateDuck leg confit is one of the great dishes of French cuisine — and it starts with the right bird. Our Fraser Valley duck legs are free-range, antibiotic-free,...