480711 Fri Jan 18 11:29:51 -0800 2008 7 2 Los Angeles Area 0 3308958 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. Fri Jan 18 11:29:51 -0800 2008 20899 Thorn 1 3308971 I'm almost certain Surfas would carry both. I saw duck confit for sale at the Whole foods in Santa Monica during the holidays. Fri Jan 18 11:32:06 -0800 2008 3308958 114625 smfoodie 2 3309082 Nicole's in South Pasadena has both... Fri Jan 18 11:54:45 -0800 2008 3308971 23252 chefthisguy 1 3309083 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. www.nicolesgourmetfoods.com Fri Jan 18 11:55:21 -0800 2008 3308958 27619 Hailyn 1 3309093 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. Fri Jan 18 11:59:11 -0800 2008 3308958 19949 bad nono 1 3309181 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. Fri Jan 18 12:19:59 -0800 2008 3308958 11478 Will Owen 2 3325676 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. Wed Jan 23 15:24:39 -0800 2008 3309181 159768 panglosspig 3 3326026 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. Wed Jan 23 17:02:05 -0800 2008 3325676 11478 Will Owen