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Nov 7, 2007 12:45 PM

Source for DUCK FAT

any suggestions where to find duck fat in the GTA, preferrably closer to the west (Burlington area).


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  1. Not in your preferred area but I buy it buy the 250 ml tub at St Lawrence Market at White House that stuff!!!

    2 Replies
    1. re: Recyclor

      I agree with Recyclor. I keep a tub in my freezer. It lasts quite awhile, so it might be worth the trip. Alternatively, I would look for a good, traditional butcher in your area as a possible source.

      1. re: Recyclor

        Agree 500%. I can't leave the market without buying it. Eggs, potatoes, poaching, etc.. duck fat is my fat of choice. Not to mention confit with winter approaching.

        1. re: orangewasabi

          Would you know if they sell goose fat too?

          1. re: lamaranthe

            sorry for the delay, did you find goose fat? Cumbrae's on Church has goose fat, but I am not sure if it's always there -- I've bought it a couple times but don't recall seeing it on every trip. That said, anytime I have not found something and asked, it's been available from the back and they can get it right away for me.

        2. In the time it would take you to drive downtown you could render your own. Buy a couple of fresh ducks at a Chinese supermarket (most are from King Cole) and render the skin from all areas except the legs and breasts.

          I render by frying on low, while some will boil the skin to release the fat.

          If you confit the legs you can reuse the fat, though it will have the flavour of the confit herbs and spices.

          Strain it well through cheesecloth after rendering and each use and store in a sterilized airtight container in either the fridge or the freezer.

          You may find the following thread interesting:

          3 Replies
          1. re: Scary Bill

            What do duck cracklings taste like, Scary Bill?

            1. re: DockPotato

              How did you know I ate them?

              They are as flavourful as they are bad for you, especially when you salt them. Some bits will be edible while others from thick skinned areas may send you to the dentist. I suppose if one were to cut up the duck skin into thin strips, the edible yield would increase. I've never done this as I already have enough bad habits when it comes to food and drink.

              My sadly departed dogs loved them, and wouldn't have felt guilty about taking off one of my fingers in an effort to get at them.

              1. re: Scary Bill

                "How did you know I ate them?"

                Easy. There was a light brown, crispy, matrix left over that looked so very appetizing, You put some in your mouth and chewed.

                Then you found they needed salt, right?

                Now, add good, strong radishes or, better yet, black radishes.

                Cracklings of any kind are so good.

          2. Cumbrae's has it and it's close by (original Dundas store).

            Thanks to everyone for the suggestions, hopefully others will benefit from the information.

            1 Reply
            1. re: schnauzer

              You will also find it at Healthy Butcher on Queen W.

            2. I like the idea of rendering your own, but that won't work for me this time of year. I wonder if anyone has bought it in Chinatown or at T&T ?

              1 Reply
              1. re: JBV

                I've seen it in both Chinatown and T&T, but not tried it at either.