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Duck Fat

a
AKSLA2006 Nov 19, 2007 04:55 PM

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?

  1. Cicely Nov 19, 2007 05:26 PM

    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
      Will Owen Nov 20, 2007 08:28 AM

      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
        Servorg Nov 20, 2007 08:30 AM

        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
          a
          AKSLA2006 Nov 20, 2007 08:46 AM

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

          1. re: AKSLA2006
            Will Owen Nov 29, 2007 05:26 PM

            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
          r
          Renault78law Nov 20, 2007 09:43 AM

          Yeah, I'm pretty sure surfas has it.

          1. re: Renault78law
            Will Owen Nov 29, 2007 05:24 PM

            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
              i
              Iateitup Dec 2, 2007 05:43 PM

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

              1. re: Iateitup
                Will Owen Dec 2, 2007 09:42 PM

                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 212º 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. SauceSupreme Nov 19, 2007 07:06 PM

          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. c
            creamydeluxe Nov 19, 2007 08:27 PM

            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
              Will Owen Nov 20, 2007 08:29 AM

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

              1. re: Will Owen
                c
                Clinton Nov 20, 2007 09:05 AM

                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. j
              joshekg Nov 20, 2007 11:50 AM

              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. v
                vlad Dec 2, 2007 02:34 PM

                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.

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

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

                1. c
                  condiment Dec 2, 2007 08:44 PM

                  It may not be your thriftiest choice, but Whole Foods does in fact carry it, as does Bristol Farms. Or you could just roast a duck.

                  1 Reply
                  1. re: condiment
                    Will Owen Dec 2, 2007 09:47 PM

                    Roasting will yield a fat you might be able to use for frying, but it will be sufficiently oxidized (or burnt) to be unsuitable for making confit or using as a baking ingredient. Low-temperature rendering is required for getting a good neutral-flavored fat for cooking.

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