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Duck Breasts in GTA

w
warlock Nov 5, 2007 02:42 PM

I have been looking to make a duck breast recipe,which I have had in mind for quite some time.I wanted to know which is the place in the Toronto area,that i should buy it from?

  1. laurelmcg Nov 7, 2007 10:54 AM

    There's a new butcher/poultry place on Spadina just north of Dundas that would likely have them. Also try the Healthy Butcher on Queen.

    1 Reply
    1. re: laurelmcg
      w
      warlock Nov 7, 2007 12:56 PM

      Is the one on Spadina an asian one ?

    2. estufarian Nov 7, 2007 06:55 AM

      I normally buy mine at Sobey's. But not all stores carry them - need to find one in an 'upscale' area (e.g. St Clair east of Yonge - although they've beeen out recently).

      2 Replies
      1. re: estufarian
        Bueno Nov 7, 2007 08:49 AM

        Whitehouse Meats is, by far, your best bet. Their turn-around is enormous, selling duck both retail and to MANY of the top restaurants in the city. They're also your source for quality duck fat and most anything duck. Staff is courteous and extremely helpful if you've got any questions. They'll even take you behind the counter, stick a hairnet on ya, and show you how to butcher your cut if you make it known you're keen on learnining.

        Prices are reasonable. Freshness is tops. Quality is super.

        Cumbrae's is another option, as is Oliffe, but both are notably more expensive. Quality is generally the same, I've found. Though it's hard to be objective when you pay more for something (my brain just tends to think I SHOULD be liking this more because it was more expensive, and it's hard to get past that).

        #1. Whitehouse
        #2. Cumbrae's / Oliffe toss-up

        Good luck!

        **EDIT: Sorry, I meant to reply to Warlock, not you estufarian. : /

        1. re: Bueno
          w
          warlock Nov 7, 2007 09:35 AM

          Thx for the input,I guess I will settle with Whitehouse.

      2. j
        juniuni Nov 7, 2007 04:22 AM

        I was at St Lawrence Market last weekend. Forgot which stall it was but it was in the middle of the first floor... (they also sell Venison, foie gras and other lovely things)

        The price was $15.99/pound.

        2 Replies
        1. re: juniuni
          w
          warlock Nov 7, 2007 09:36 AM

          $15.99/lb isnt that a bit pricey or is it standard price for duck breasts

          1. re: juniuni
            dinin and dishin Nov 7, 2007 03:17 PM

            It was probably Whitehouse...they have a selection of duck, goose etc. They also sell rendered duck fat. Good duck is very expensive, but worth it when cooked appropriately (ie. rare).

          2. diesta Nov 7, 2007 04:05 AM

            Atelier Thuet has some lovely duck breasts

            1. b
              bennytoronto Nov 6, 2007 01:22 PM

              St. Andrew's Poultry in Kensington Mkt. has excellent duck breasts. I find them to be a much better value compared to St. Lawrence

              1. Vise Nov 5, 2007 03:48 PM

                I normally get my duck breast from Whitehouse Meats at St. Lawrence Market, but have also seen them at Cumbrae's and other decent butchers.

                2 Replies
                1. re: Vise
                  w
                  warlock Nov 5, 2007 05:52 PM

                  I have seen them at St Lawrence Market,just wanted to know how they are priced and how good are they?

                  1. re: warlock
                    s
                    Snarf Nov 5, 2007 07:40 PM

                    There's probably more detail buried in the posts here, but here are some basics. You can get the large ones, usually from Quebec, at a number of places in the city, anywhere from 10 to 15 a pound. One of these might feed two. Generally, these are organic, and you'd find them in the usual suspects in St. Lawrence, Olliffe, Cumbrae, etc. You can also get smaller breasts from a non-organic producer north of the city, King Cole, in some places, more mass market. They also do smoked breasts. Somewhat less in price, and not as rich in flavour.

                    General cooking idea: cast-iron pan on med-high. Score the skin side diaginally, season, then cook skin side down for roughly 8 minutes, rendering the fat and making the skin crisp. Drain while cooking, and then do a quick turn, and a very brief trip to the oven. No more than a couple of minutes. After sitting for a while, will be perfectly reddish-pink throughout.

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