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Jan 18, 2008 10:29 AM

Duck confit & duck fat

Am trying to buy both for a cassoulet and have tried Gelson's, Whole Foods, and Bristol Farms where the guy there didn't even know what I was talking about...oh well.
Anybody know where they might be for sale, the confit should come in packs and the duck fat in a tub. Thanks for your info.

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  1. I'm almost certain Surfas would carry both. I saw duck confit for sale at the Whole foods in Santa Monica during the holidays.

    2 Replies
    1. re: smfoodie

      Nicole's in South Pasadena has both...

      1. re: smfoodie

        The confit at Surfas is ridiculously expensive. The fat is not as overly price but might as well get it from Whole Foods or Nicole's.

      2. Easy. Nicole's Gourmet Foods in South Pasadena carries both duck confit (canned or in cryovac packs) and duck fat (2 lb. tub or 4 lb. tub). Check out the website for reference -- it's listed under the foie gras products. And I'm sure Surfas would have both as well.

        1. I've been to both Surfas and the 3rd/Fairfax Whole Foods last week and both had duck confit and rendered fat. Whole Food was cheaper than Surfas, but I think the confit at Sufas is better. They also have French duck confits in cans at Surfas.
          At Whole Foods the confit, etc. were at the cheese/deli counter.

          1. I know they aren't French ducks, but duck legs are dirt cheap at a lot of Asian markets - 99 Ranch usually has'em - and confit is really easy to make, if a tad time-consuming. The ready-made confit, while not in truffle territory, is expensive enough to have gotten me into rolling my own.

            I very much second the advice to go to either Surfas or Nicole's depending on which one is closer to you. The last tub of duck fat I got was at Surfas (they had goose fat, too, but lots more $$), just because I was there anyway, but I think both places were priced about the same.

            2 Replies
            1. re: Will Owen

              Is there a specific recipe that you use for making duck confit? I've always seen the dug legs available at Asian markets, and would love to experiment w/ them.

              1. re: panglosspig

                Go on over to the Home Cooking Board and query that - I believe there was a thread about that sometime in the last year or two. I've used combinations of Julia's, Tony Bourdain's and Jane Grigson's recipes, but the best single one is in Paula Wolfert's "The Cooking of South-West France." It is very easy to do, it just takes a while - salt and wait, rinse and dry and wait, cook a long time, refrigerate and wait for a week or more...

                Hot tip: Gelson's always has turkey thighs for cheap, and they make a luscious confit.

            2. I work at Sur La Table, and we sell Duck Fat. :)

              5 Replies
              1. re: christinielsen

                In what quantities? Last time I looked (alright, it's been a few years) it came in tiny little tubs that would take a few dozen to do a decent confit.

                1. re: foodiemahoodie

                  It comes in 11 oz jars. At least that's what we have at the Glendale Americana location.

                  1. re: christinielsen

                    You can't reasonably confit in less than a litre of fat (you have to seal the legs in fat to age)...

                2. re: christinielsen

                  Since he asked the question 4 years ago I am guessing Thorn either found it already or gave up. :)

                  1. re: scottca075

                    These forums show up in search results for many people who try to find ingredients.