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Feb 7, 2007 10:50 AM

Where to get cheaper duck legs

Absolutely love duck confit. Made about 2 dz and consumed them in about 2-week time. I bought them at Dewars, and they were fine, but I have to think I can get them cheaper, particularly since I plan on making 3-dz this time. Anyone know if super 88 has it, or any other place that would be cheaper than dewars. I think they were about $6/lb at dewars. Thanks

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  1. From where did you get the duck fat for the confit? Or did you use something else like olive oil? Thanks!

    1 Reply
    1. re: heathermb

      Friend works for a catering company so I got a vat of the stuff. Not sure where to send you b/c I use alot of the stuff in making my last batch. Fortunately, it can be recycled.

    2. super 88 does have them, as do most of the bigger chinese markets, including ming's. most often they're in the freezer section. about $2.50/lb or so.

      1. The Stop and Shop on RT16 in Newton has Lac Brome duck for about $2.00 a leg or so, and full breast for about the same price. Sometimes you have to ask if you don't find them, but they are there....

        Believe it or not, this store has a great meat department, and always well priced.

        I was also tempted to make some recently but was not sure how to go about rendering the duck fat. Thoughts on how to do this?

        5 Replies
        1. re: MaggieMuffin

          Season overnight, add some thinly sliced onions or shallots, cover with duck fat and cook in a slow oven for several hours.If you can't get duck fat to cover, add lard or olive oil.
          Be sure to make rilletes with one leg. Just mash with your hands, cover with fat in a ramekin.

          1. re: MaggieMuffin

            The classic way of rendering fat is to cook the reserved fat in water. This will slowly render the fat from the skin and then the water evaportates and you strain the remainder and store it. Like confit this is supposed to be a slow process

            1. re: chefboyardee

              How long can you store the rendered fat? Can you use fat off any part of a duck to do it? It is best to start with say a whole duck and do it this way?

              1. re: MaggieMuffin

                I save the rendered fat whenever I cook duck, pour it into a container that I keep in the freezer. I've never noticed that it goes bad, wind up using a lot for potatoes in the winter.

                I think there are preferred fat sources, from different locales within the body, for pork and beef - but I've never heard this for duck.

            2. re: MaggieMuffin

              I have found reasonably priced duck breast at stop n shop in quincy of all places. I think $4 for a duck breast.

            3. I used to buy duck legs, and breasts, at Whole Foods and was annoyed to learn a few months ago that they weren't going to sell duck parts anymore (I immediately bought a half dozen leg pairs and froze them). Another example of the ongoing cheapening of the Whole Foods franchise, like with lobsters, unscaled fish filets, etc... but I'm biased.

              1. I'm such an idiot -- noticed duck legs at Stop and Shop in Medford today and thought "oh, cool ... duck legs." But I didn't notice the price! If it's convenient to you, that store has really helpful people on the phone who will go price check for you.