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Duck in St. Louis

I'm looking for a good place to buy duck in St. Louis, breasts or legs for confit. I just bought Sunday Suppers at Lucques and am dying to do some of the duck recipes. Mid county or city places would be most helpful!

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  1. I can't think of a single time in St. Louis I've ever seen duck available for home use, where you didn't have to buy a whole bird unless it was already confit. That said, Even Dierberg's, etc in nicer locations carries frozen duck. Whole Foods definitely does. I've seen it in Global Foods in Kirkwood.

    I do vaguely remember seeing breasts at Whole Foods frozen many years ago, but I'm not entirely sure I'm right about that. I recall it being ridiculously expensive.

    I have seen duck at Soulard, and I know some people that show up at Kirkwood Market sell duck, so I don't know if any of those types of people will sell you certain parts or not. I would assume not, because then what would they do with the rest of the fowl?

    Good luck, and let us know what you find out.

    1. I agree with bobzemuda, unfrozen duck in St. Louis is very hard to find. My best guesses would be Soulard Market or one of the Bosnian places in Bevo.

      1. I just got through making duck and goose confit,and I used the whole ones,rendered the fat and the skins for the confit,made stock out of the rest and froze it for later use,you have to have the grease anyhow,do you realize how exspenive it is to buy???
        Let me give you a tip, in the future buy your duck at Christmas and store it in your freezer,I've found that Wal-mart lower's their price on the geese to 99 cents after New years and that's when I buy and buy ha-ha as much as my freezer will hold, the folws are encased in fat that it will hold in your freezer for a long time. Good luck on your confit. Store the confit in your freezer in the fat for what you don't want to eat right away.

        1 Reply
        1. re: mutti

          P.S.
          That's 99cent's a pound on the goose.

        2. I could swear I saw duck at Schnucks but now you've got me questiong myse;f. I can hook you up during next hunting season. We killed just shy of 500 this year and have been happily enjoying the bounty ever since. We typically breast them out but I can change that and bring you the whole shebang if you'd like.

          3 Replies
          1. re: DetectDave

            That is definitely an interesting offer, as long as it's not for all 500! I'll have to let you know closer to the season.

            1. re: DetectDave

              I think Schnucks and Dierbergs carry fresh duck prior to Thanksgiving. You could probably order one if not.

              1. re: DetectDave

                Once you bone out the breast what do you do with the rest of the duck? Seems like a waste if you're pitching what's left. Maybe you can figure out something to do with it.

                On a somewhat similar note, I bought an elk from a farm in IL in March. Butchered it myself and kept the liver to try. I thought it might taste like venison liver, which I don't care for, but was pleasantly surprised. It was quite mild and tasty. Every bit as good as cow liver if you care for liver at all.

              2. You might try Straub's.
                p.j.