Need Duck Leg Confit
- Jim Leff
Hi, does anyone know a good source of duck leg confit (for home use)? A friend wants something good, but isn't willing to spend TOO far up the curve of declining results.
Manhattan, Queens, Nassau County ok. Thanks in advance!
D'Artagnan sells duck leg confit for home use. I think your friend might be able to purchase it at the restaurant on E. 46th St., btw Lex & 3rd. They have a counter in front where they sell many of their items. He can call to check: (212)687-0300. I'm pretty sure I've seen them at the Garden of Eden on 3rd Av., btw 23rd & 24th Sts. There are also a couple of other GofE locations in Manhattan, as well as one in Brooklyn. Gourmet Garage is another place where they may carry them.
Now, if your friend does not care to venture from his home and prefers to take the lazy route, he can make the purchase on line directly from D'Artagnan. I've provided the link to their web site. (It's a secured site.) He just clicks on "Go Shopping," then on "Duck Specialties." $4.95 per leg, or he can buy in bulk.
Is he, perhaps, making cassoulet?
"Is he, perhaps, making cassoulet? "
No idea WHAT he's doing. It's my mechanic, Tony (see link below), who leaves these kinds of queries on my answering machine sometimes. No idea where Tony even HEARD of confit.
Thanks for the good advice, but I was hoping for somewhat less top-drawer sources. Hmm...I wonder if Ottomanelli's might carry this?
re: Jim Leff
If he has a couple days lead time, confit is the easiest thing in the world to make. It's better if it ages, although some people will use it the same day it's cooked. In San Francisco fresh duck legs are easy to find in Chinatown poultry shops, priced almost as scrap. And, if he doesn't have a source of goose or duck fat, rendering pork fat from fatty cuts also purchased in Chinatown will do in a pinch. Cheap and easy if your Chinese butchers have the right stuff.
re: Melanie Wong
Quite true about the chinese bucher shops here in NYC also. Just bought 8 legs for like $7 to make confit for my company's holiday party (served it shredded on top of corn pancakes if anyone is interested.)
I have 6 quarts of duck fat in the freezer, gifted to me by a chef friend cleaning out his restaurant freezer, to make the confit, but salt pork is cheap at the same bucher shop - right on north side of grand street bet mullbury and mott.
The best thing I can think of is asking Pascal Bonhomme who is the chef/owner at Pascalou if he would either make you some or if you can buy the ones he makes for the restaurant for your friend to serve at home...he is from Bordeaus and worked at La Tulipe in the 80's and makes best confit leg of duck I have ever had ...here or in France!