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Source for DUCK FAT

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schnauzer Nov 7, 2007 12:45 PM

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

Thanks!

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  1. Recyclor RE: schnauzer Nov 7, 2007 12:49 PM

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

    2 Replies
    1. re: Recyclor
      dinin and dishin RE: Recyclor Nov 7, 2007 03:14 PM

      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
        Bueno RE: Recyclor Nov 7, 2007 05:03 PM

        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.

      2. orangewasabi RE: schnauzer Nov 8, 2007 06:53 AM

        Cumbrae's also has it regularly.

        2 Replies
        1. re: orangewasabi
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          lamaranthe RE: orangewasabi Dec 23, 2007 02:08 PM

          Would you know if they sell goose fat too?

          1. re: lamaranthe
            orangewasabi RE: lamaranthe Dec 28, 2007 09:11 AM

            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. s
          Scary Bill RE: schnauzer Nov 8, 2007 07:58 AM

          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:

          http://www.chowhound.com/topics/312012

          3 Replies
          1. re: Scary Bill
            DockPotato RE: Scary Bill Nov 8, 2007 01:45 PM

            What do duck cracklings taste like, Scary Bill?

            1. re: DockPotato
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              Scary Bill RE: DockPotato Nov 9, 2007 08:04 AM

              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
                DockPotato RE: Scary Bill Nov 9, 2007 03:30 PM

                "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. s
            schnauzer RE: schnauzer Nov 8, 2007 08:12 AM

            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
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              EarlyDrive RE: schnauzer Nov 8, 2007 05:12 PM

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

            2. j
              JBV RE: schnauzer Dec 22, 2007 11:09 AM

              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
                xtal RE: JBV Dec 22, 2007 12:55 PM

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

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                PlayWithYourFood RE: schnauzer Dec 22, 2007 04:47 PM

                Rumor has it that Costco will soon carry it as well.

                1. l
                  lamaranthe RE: schnauzer Dec 23, 2007 07:06 AM

                  Pusateri's : you'll have to ask the meat counter staff.

                  1. c
                    cybergod RE: schnauzer Dec 29, 2007 06:57 AM

                    What are Cumbraes, WHM et all currently charging for duck fat? I've found White House Meats' price for their 250ml tubs to be expensive (for instance, at the Atwater Market in Montreal there's a vendor that sells 500ml containers of duck fat for $4; I always bring some back every time we're in Montreal).

                    There used to be a Hungarian butcher shop on Bloor West that sold a full 1 litre tub for around $7, but they closed a couple of years back :-6

                    1 Reply
                    1. re: cybergod
                      orangewasabi RE: cybergod Dec 31, 2007 06:27 PM

                      Cumbrae's is $2.99 for 150ml of duck fat

                    2. e
                      embee RE: schnauzer Dec 29, 2007 09:17 AM

                      I could kick myself for not realizing this sooner, but the best source for duck fat is -- a duck. My wife decided impulsively that she wanted to cook a duck. It was too late to order a special one of any kind, so we picked up a small King Cole duck from the supermarket freezer. It cost about $10.00. For that $10, we got about 1.5 cups of pure duck fat plus a nice dinner for two.

                      I should add that you don't even need to roast the duck. Just prick the skin all over and poach the duck for about half an hour. Be sure not to let the water boil, though! You can shred the meat at that stage and use it as is. Or you can give it a quick high temperature roast to crisp the skin. Chill the poaching liquid et voila, duck fat.

                      1 Reply
                      1. re: embee
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                        chouchou RE: embee Dec 29, 2007 09:27 AM

                        That's the way to go ! You'll have to strain it with cheese cloth (3 layers), and that's it.

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