Duck Fat

[mactoo]

I would like to make duck confit at home. Does anyone know where to buy duck fat in the GTA?

[stevejowett]

If you find you have extra duck fat it is wonderful for french fries. Decadent, but then you are worth it!

[speake]

Pusateris on Avenue sells 1 kg frozen tubs for about $10. I recommend buying whole ducks and cut them up yourself instead of buying just the legs because its a lot cheaper, plus you get to make crispings when you render the fat from the trimmings. Then try frying potatoes in the fat. Wow.

[mactoo]

FYI. I was just doing a bit of research on this subject. King Cole Ducks Limited is a local duck producer (www.kingcoleducks.com). You may have see their products at A&P, Loblaws, Sobeys ect. They will sell unrendered duck fat to the public from their facility at a price of $15/Kg. Hours are 8am – 4:30pm and 7am – 2pm on Saturdays.

[jayt90]

Many Asian markets sell fresh ducks from King Cole which is way north of the city. At Soon Lee, Markham and Lawrence, the fresh ducks run $9-$10, head and feet on.

[mrbozo]

Excellent price for all that.

[zamorski]

In Ottawa I buy duck legs (previously frozen) in Chinatown at the New 168 Market on Somerset--about $4.50 a pound I think--they make splendid confit. You only really have to invest in duck fat once--every time you make confit you get more fat back more fat than you put into it. Oh, and Aubrey's in the Market sells duck fat.

[mexivilla]

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[obstructionist]

Bruno's has it. Yes, it is expensive. I think I have seen it at Cumbrae's too.

[mrbozo]

I know this doesn't really help but I save the fat from every duck I roast. I love my potatoes roasted in it and my sauerkraut braised in it. Never done the confit thing. How much do you need?

[jayt90]

If you have a cup of duck fat saved, you can easily confit the legs from a duck (forget about the breast, it won't work.) Just add the scrap fatty parts from the duck to your koshered legs, plus your saved duck fat, and roast very low (200F) until done (several hours). The fat should cover the meat, so choose the right vessel!

[ms. clicquot]

I have gotten it at Whitehouse Meats in the St. Lawrence Market.

[grandgourmand]

Yeah, whitehouse still has it, but I don't think it's too cheap.

On a related topic, if you're looking for duck legs, T&T has some good priced frozen Lac Brome duck legs.

[Mila]

Quick question grandgourmand...
Have you tried these duck legs. I've had Lac Brome in restaurants and loved them but everytime I get a duck anything from T & T it seem like it has been on some crazy duck diet, all skin and bones.

[grandgourmand]

Well, I bought them for making sausage actually. They were pretty meaty, but I can't say they were the meatiest duck legs I've ever had. Look-wise, they were definitely a step up from the generic frozen duck legs I got there in the past. As far as taste goes, the sausages were great. So overall, no complaints.

[tjr]

The Lac Brome duck at T&T is much better than the generic ones they carry, but remember that there is more than one school on duck cookery, and the Chinese and French methods (and ducks) are completely different.