King Cole Ducks
Referring to King Cole Ducks Ltd. as a family business undermines the magnitude of this business: 190 staff; 14 farms; 1200 acres in York Region; 2.5 million birds a year; Canada’s largest duck producer. Yet, they are a family farm operation: 27 family or extended-family members are on the payroll – the fourth generation is now involved in the business.
James Murby started the operation in 1951, realizing that ducks sold better than chickens due to less competition. Involved in the business to the end, Murby passed at the age of 101 in 2014. One could say that he was the ‘King of Ducks’, as this family operation is the only fully, vertically integrated farm of its kind in North America; from research and hatching, to processing and cooking – every step in the process is in the hands of King Cole.
A Duck’s Life
In a world where a random bird flu can instantaneously wipe out a flock – or a business – the health and wellness of ducks is paramount to King Cole. They have a strict bio-security program in place; a duck’s life is monitored and traced from beginning to end. Given the risk of external bio-agents, these ducks do not go outside, but rather live indoors.
10,000 to 12,000 eggs are collected at King Cole daily. The eggs are hatched, not sold. From then on, the ducks are free run in spacious, climate-controlled barn barns with plenty of fresh air and unlimited access to all-vegetable grain feeds and well water. No duck is exposed to growth hormones, stimulants or additives. Antibiotics are introduced rarely and only in an emergency as part of King Cole’s humane handling program Life is stress-free, which is a key ingredient to a great duck. Note that products like foie gras that require force-feeding or physical manipulation are not produced at King Cole – these are contrary to a natural farming philosophy.
Beyond King Cole’s mainstay, readyto-cook and fully-cooked products, none of the duck is taken for granted and nothing is wasted. Feathers are destined for duvets and pillows, manure is composted, fat, bones, hearts and skin are all sold.
The Duck Market
In Canada, King Cole products are sold in Loblaw’s, Sobey’s, Longos, Metro and your favourite butchershops – wherever fresh and local foods can be found. Regional restaurants and cruise ships departing North America regularly feature King Cole’s duck products. King Cole is also an international business: the Chinese are buying up feet, wings and tongues, the Japanese can’t get enough of the maple-smoked breast (tastes like ham) and halal duck is in demand in the Middle East and South Asia.
Locally, in 2015 the company opened a new 10,000 sq. ft. office and farm store at 15351 Warden Avenue (at Warden & Aurora). The space itself is a testament to great interior design and true to King Cole’s farm philosophy; it features recycled and simple materials like barn wood, corrugated metal, concrete and pallet walls. A store of this quality isn’t something the average consumer expects to find, tucked away between farm and forest. The truly beautiful setting that surround King Cole is being preserved by its agricultural roots, and current-day use.
The store carries fully-cooked products such as smoked duck breast, Roast Half a L’Orange, confit roasted legs and Duck Spiedini – tender meat skewers that require only 3 minutes on a grill to become an impressive, crowd pleasing appetizer. Ready-to-cook products are plentiful, including whole duck and boneless duck breasts. In addition to duck products there are other culinary delights, from local honey and jams, to coffee and wild game. It is open to the public 7 days a week.
The lower level of King Cole’s new facility is home to the production team, veterinary staff, a lab, a galley kitchen and meeting and seminar space for events – capable of hosting up to 60 people.
Duck School
King Cole hosts none other than Duck School. These are demonstration classes designed to make cooking with duck easy and enjoyable. Classes feature both demonstration & tasting. These fee-based classes are open to the public and sign-up is available online, but are restricted to 24 foodies per class (group bookings available for groups of 20-24). All ingredients are provided and copies of the recipes are provided at the end of each class. Past course themes include Ladies Who Lunch, Fall Comfort Food, The Perfect Partner Wine Pairings, and coming this December 5, 2016 – Duck The Halls.
From Duck-Fest to Duckstock
Every year King Cole Ducks hosts DuckFest and this year is planning a trade only event, Duckstock. Open to the public and usually in September, DuckFest draws thousands of foodies to celebrate and sample local fine foods, share recipes and cooking tips, and gather expert advice. Duckstock will take place in May and open only to chefs. It is a chance for chefs experience Ontario duck first hand. The educational day includes a farm tour, a guided taste test and cooking demos.
Great Amazing Duck Race
The Great Amazing Duck Race is a cooking competition unlike any other. It provides Ontario’s culinary students with a true, “Farm-to-Fork” experience. Ontario’s top culinary students and future chefs are set to compete, collect eggs, showcase knife skill and cook their best duck recipes to win the nation’s most unique competition. The race takes participating teams from Whitchurch-Stouffville to Toronto, to cook and present their duck dishes at George Brown College. The winning teams are provided with prize money – and all get a farm to fork experience.
Dirt Devils
Finally, Dirt Devils, a family sideline business to King Cole Ducks Ltd., specializes in duck manure. Dirt Devils sells all natural, odorless, chemical-free organic compost that is PH stabilized by the yard or in bags. Dirt Devils concludes the final step in the vertical integration practices that are paramount at King Cole – involvement in every step, from egg to manure.
For more information see: www.kingcoleducks.com www.dirtdevils.ca
