King Cole Ducks
15351 Warden Ave L4A 2V5 Whitchurch-Stouffville, ON, Canada

On behalf of our family, let's raise a fork to the food we love and the people who produce it. Happy Canadian Agriculture Day to all the fabulous farmers and producers! #CdnAgDay

Happy Lunar New Year!To celebrate, Zimmy's Nook cooked up a delicious spread of dim sum and Duck We wish you all a year filled with happiness and healthiness

Happy Friday! This is a BIG weekend Our talented friend (the man, the myth and the legend) The Hunter Chef, Michael Hunter has fired-up some BOLD Duck Wings for Super Bowl Sunday take out. Visit www.antlerkitchenbar.com/ to order this weekend!

A twist on the traditional Caesar Sunday, featuring homemade Duck prosciutto! @chefshonah used our signature Boneless Duck Breast for this mouth-watering creation Who wants one?!

From our flock to yours, Happy Thanksgiving! We wish you all a very safe, healthy and delicious holiday!

Happy Friday Foodies! We wanted to wish you all a safe and delicious Holiday weekend! Our Farm Fresh Store is currently featuring 2/$25 Whole Ducks for your family feast. OR try our beautiful boneless duck breast featured here ... Store Hours: Friday - Sunday 9AM - 4PM & Closed Holiday Monday See more

For this Thanksgiving, why not #TryTheDuck? Available for a limited time only, purchase 2 (yes two) Whole Ducks for $25.00 at our Farm Fresh Store! We’re open daily and closed this holiday Monday. #RethinkTurkey and don’t miss your chance to SAVE this holiday. . For recipe ideas, stop by our store OR follow @zimmysnook for the tastiest creations like this whole Duck feast featured here

Happy #WineWednesday! Which wines do you pair with your Duck? This beautiful Mitolo Wines is paired with a grilled rare ribeye topped with a rich Duck egg yolk. HAVE AN EGGSCELLENT DAY!

Starting this week, our friends at Wing'n It Restaurants are featuring these mouth-watering Duck Wings! Find a location nearest you and don’t miss your chance to #trytheduck!

LOCAL RESTAURANT HIGHLIGHT Foundry Kitchen & Bar located in Port Perry has a fascinating history and food philosophy. They are inspired by industries that use fire and metal to transform raw materials into tangible products. Now, Foundry Kitchen & Bar uses fire and metal to craft unique and memorable cuisine from fresh raw materials produced by locals. .... What is this beautiful Foundry creation?! Duck Chorizo Flautas: homemade chorizo, pulled Duck, Monterey Jack cheese, fried in flour tortillas, tomatillo salsa, red cabbage, crema and cilantro. Foundry Kitchen & Bar is currently featuring Duck Fat Fries! Please continue to #supportlocal #canadaunited #trytheduck See more

CHEF SPOTLIGHT . You may have noticed a Food Truck parked outside our Farm Fresh Store on weekends... . Introducing Chef Mike Thompson from @_6ft_apart ... . This experienced and talented Chef found an opportunity to pivot from a high-class restaurant chef, to CEO of a Mobile Eatery. . He wanted to change the perception of food trucks, and create unique, high-quality dishes that can be brought to you at a safe distance. In addition, he will be launching intimate private catering events this Fall. Give @_6ft_apart a follow to find Mike and his Mobile Eatery in the GTA, and stay tuned for exciting updates! . What an incredible success story during these unique times! Congrats on the new business @chefthompson28 See more

HAPPY FRIYAY! We wish you all a safe and delicious long weekend! For your fix of Duck, stop by our Farm Fresh Store Friday - Sunday from 9AM - 4PM (closed Holiday Monday) Hungry on the way up north? @_6ft_apart will be cooking up some food at our Store Friday & Saturday from 11AM - 5 PM

Just a little inspiration for your Duck Dinner this weekend! Miso Glazed Duck, Whey Buttermilk, Miso Infused Beetroot, Duck Fat Peas, Mustard and Herb Oil Created by the fabulous west coast Chef Vish Mayekar

Happy Friday Foodies! Stop by our Farm Fresh Store this weekend for lunch from Mobile Eatery 6 Ft. Apart Meet Chef Thompson and try his famous Duck Wings! Slow braised in Duck fat, these large meaty Duck drumettes are tender yet duckliciously crispy. Try one of five fabulous flavours: Blood Orange 5 Spice, Coconut Tandoori, The One & Only, Lime & Cracked Pepper or Straight Confit Mobile Eatery hours are 11am - 7pm or until SOLD OUT #trytheduck

Just something to brighten your day! . Chef Murali created this beautiful masterpiece for the recent #Duckyoureit challenge. You can try this dish at home, or check out Brindleberry Catering . Smoked Duck Breast ... Warm Red Quinoa Salad Charred Nape Cabbage BlackBerry & Caramelized Onion Spring Onion Slaw Pickled Shallots Berries and Apple Red Wine Reduction #trytheduck #FeastON See more

Dads Duck! Wishing everyone a wonderful Father’s Day weekend Myfoodnation fired up the BBQ for this mouth-watering spread of Duck Wings, Spiedini and Smoked Duck Breast. What are you cooking for dad? #trytheduck

This #Sundayspecial is brought to you by The Breakfast Pig- named The Best Brunch on Lake Superior See below for their delicious Duck’N Waffles! Try it yourself or order takeout today #supportlocal #FeastON

INTRODUCING... DUCK YOU’RE IT! We’ve partnered with Culinary Federation to support and showcase Chefs across the country. For this culinary contest, members of the CFCC are challenged to share their best Duck creations for a chance to win! . Below are just a few beautiful plates we’ve received so far for #duckyoureit! We are blown away by all the incredible submissions, and look forward to sharing more delicious creations from our talented Chefs. The contest winner will be announced on June 8th

GIVEAWAY ALERT! . In celebration of the long weekend, we’re giving away a BBQ Duck package with some of our staples (like these signature spiedinis), to help you prepare for summer! . HOW TO ENTER: Tag two (2) people you will enjoy the Duck with this summer #trytheduck

CHEF SPOTLIGHT ALERT . We are honoured to feature this dynamic duo Ricky + Olivia Events who are the official ambassadors for #FeastOn. Their vision and cuisine reflect their province’s diverse culture, as they celebrate Ontario’s diversity through playful and thoughtful dishes. . Swipe to see a creative twist on the traditional recipe they call Feathers and Fins featuring Duck and shrimp ... . To learn more about this incredible team or to try this recipe, visit our website Chef Spotlight See more

Today we thank our incredibly hardworking team at King Cole; they are the true heroes of our business. Together, we can continue to support and supply local food banks, take-out for restaurants, and curbside orders for our Farm Fresh Store. To our team, and all farmers and agriculture businesses working night and day, we cannot thank you enough.

Although Easter may look and feel a little different this year, we invite you to add Duck to your weekend celebrations. . Our #local smoked duck breast can be used in an array of creations. For example, try Smoked Duck Eggs Benedict. With this dish your Easter can and will be delicious! . Our Farm Fresh Store is safely open 7 days/week. We will be closed Good Friday and Easter Sunday. Curb-side pickup is now available #linkinbio ... . Stay safe and healthy friends See more

Today we celebrate Canadian agriculture by honouring the innovators who shaped this industry. . Featured here are father & son Jim and Bob Murby who started King Cole Ducks in 1951. . They ideated, created and innovated equipment and responsible farming practices, which helped advance the agriculture business over the last 69 years. ... . Cheers to you two and ALL the farmers and foodies out there! #cdnagday See more

Today is the day... Happy Chinese New Year! . This perfect Peking style Duck was crafted by the fabulous @johnny8999 . Check out @oasthousebrewers and @brushfiresmokebbq for your chance to try this savoury style of Duck!

How the duck do you cook skin like that?! . We asked the master @forrest672 himself, for the secrets behind his perfect Peking duck skin... . I use a traditional Chinese technique, but with a Canadian twist:... . First, bleach the duck by setting it in boiling water. Follow with an ice bath to cool the duck. . I create a glaze with malt sugar and maple syrup with a touch of water. Boil and reduce the glaze, then brush the entire duck. . Leave the duck in the fridge for at least 3 days until the skin ages. . For the final product, it should look like wax on the skin. . You can try this process yourself, OR visit the master at Terre Rouge Toronto to try the perfect Peking duck! ENJOY See more

Happy Friday Foodies! . We hope everyone had a very happy holiday. Thank you to our local duck lovers who visited our Farm Fresh Store, and to all those who tried the duck this season. . We wish you all a delicious 2020For those of you taking on a New Years’ resolution to improve your cooking skills, check out our Duck School dates for a night full of food and fun! ... . This beautiful holiday bird was prepared by the fabulous @localeats.sweettreats Hopefully this is a little inspiration for next years’ festivities See more

Holiday entertainment done right! Check out this Christmas spread from our friends Zimmy's Nook Featuring a few crowd favourites like Smoked Duck Breast, Duck Spring Rolls (always sells out this time of year), Duck Sausage and Duck Pizza. Stop by our Farm Fresh Store this weekend, open 9 AM - 4 PM. Happy shopping!

The countdown is on! With only 1 week until Christmas Day, we’ve stocked up on your favourites at our Farm Fresh Store. Stop by for the freshest product for your holiday entertaining . Confit Duck Legs- Half Duck A L’orange- Smoked Duck Breast- Classic Fresh Whole Duck . These products may also featured at your nearest local grocery store, but product will go FAST. Happy holiday shopping!