Raised in Chilliwack BC, this "Grade A" Pekin duck is from our friends at Fraser Valley Specialty Poultry. Although duck is classified as poultry, it's really nothing like chicken. It has dark, juicy meat throughout with rich flavour verging on something similar to red meat, like beef, because it's rich in iron. Duck skin is also fattier (and more flavourful) than chicken skin. This isn't a relatively lean poultry option but boy oh boy is it tasty.

COOKING TIP: Picture a perfectly cooked duck with tender, juicy meat wrapped in crispy skin and served with a cherry and port sauce. A few tips to get you there: make sure you score the skin so the fat renders out; be generous with salt and oil, even in the cavity; start and finish with the breast side up, but flip it over in between for even cooking; let it stand for 15 minutes before carving, it's worth the wait!