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Duck Fat

Where can I buy about 2 quarts of duck fat that isn't going to cost too much? Any ideas? Surfas? Joan's on Third is too expensive, right? Whole Foods - do they even carry it?

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  1. Surfas would be a good place to try... call. Or perhaps Nicole's in South Pasadena... they often have French staples cheaper than other places, i.e. the beans for cassoulet that I bought from Monsieur Marcel, then saw for waaaay less at Nicole's ... d'oh!

    If you're not in a hurry, try the Village Imports sale referenced in a thread below.
    http://www.chowhound.com/topics/462162

    8 Replies
    1. re: Cicely

      Nicole's duck fat was about half the price of Monsieur Marcel's, last time I bought some. I think I paid about $14 for about a pound - that was in a one-liter container. If you're going to use it to make confit, remember that you can re-melt it and strain it for use again and again. I still have that container after about two years, though I'll admit I've added lard...

      1. re: Will Owen

        A few Top's kobe burgers, a container or two of duck fat -- who among us hasn't added some lard over the past couple of years. ;-D

        1. re: Will Owen

          Thanks. What kind of lard do you recommend as a substitute?

          1. re: AKSLA2006

            NOT Farmer John's, or any shelf-stable commercial/industrial stuff. I get mine in bulk packages from the butcher counter at Latino markets - King Ranch or Farm Fresh. I'd expect Gigante to have it, too.

        2. re: Cicely

          Yeah, I'm pretty sure surfas has it.

          1. re: Renault78law

            FWIW, I just bought a 2-lb. container of rendered duck fat out of Surfas wall freezer for just under $20. As it keeps almost indefinitely under refrigeration (provided you re-clarify and strain it, and don't overcook it) that's pretty much a bargain.

            1. re: Will Owen

              what do you mean by reclarify it (how is that done) and when/how often does it need to be done?

              1. re: Iateitup

                Assuming that what you're using this for is to make confit, that process will probably add some water and some impurities to your duck fat. You remove the water by keeping the fat at a temperature just above 212ยบ until it stops sizzling - that sizzling is water being boiled off. Then you pour the melted fat through a fine mesh strainer. That should do it. This needs to be done only when the fat has been used as a low-heat cooking medium. If it's been used in a high-heat application, such as frying, you can save it and re-use it as you would bacon grease until its flavor becomes too "burnt."

        3. I seem to recall the poultry guy at the 3rd Street Farmer's Market selling rendered duck fat, but I don't know if they had half a gallon of it. You might want to call to find out, as I don't know the cost, either.

          1. How about an Asian supermarket? We have a ton out here in West Covina, 99 Ranch market. Chinese folks eat a lot of duck!!

            2 Replies
            1. re: creamydeluxe

              99 Ranch is where I buy the duck legs to make confit - never seen duck FAT there, though.

              1. re: Will Owen

                I was just there yesterday and fresh whole duck was on sale. They also carry duck parts like the legs, feet, and gizzards but no duck fat. That's probably more French than Asian cuisine?

            2. I bought a bunch from one of the poultry stands at the 3rd street farmers market - unfortunately I don't remember which stand. It was much much cheaper there than what Surfas charges.

              1. Two places that might have it are the German/Continental markets at Alpine Village in Torrance and Old World Village in Huntington Beach.

                Good luck.

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                Alpine Village Market
                833 Torrance Blvd Ste 1A, Torrance, CA 90502

                Old World German Restaurant
                7561 Center Ave, Huntington Beach, CA 92647