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Duck Fat

mactoo Sep 15, 2008 09:53 AM

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

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  1. ms. clicquot RE: mactoo Sep 15, 2008 09:57 AM

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

    4 Replies
    1. re: ms. clicquot
      grandgourmand RE: ms. clicquot Sep 15, 2008 10:17 AM

      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.

      1. re: grandgourmand
        Mila RE: grandgourmand Sep 15, 2008 10:45 AM

        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.

        1. re: Mila
          grandgourmand RE: Mila Sep 15, 2008 11:29 AM

          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.

          1. re: grandgourmand
            tjr RE: grandgourmand Sep 15, 2008 03:23 PM

            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.

    2. mrbozo RE: mactoo Sep 15, 2008 11:43 AM

      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?

      1 Reply
      1. re: mrbozo
        jayt90 RE: mrbozo Sep 15, 2008 03:53 PM

        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!

      2. o
        obstructionist RE: mactoo Sep 15, 2008 01:06 PM

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

        1. mactoo RE: mactoo Sep 15, 2008 01:40 PM

          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.

          4 Replies
          1. re: mactoo
            jayt90 RE: mactoo Sep 15, 2008 03:47 PM

            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.

            1. re: jayt90
              mrbozo RE: jayt90 Sep 15, 2008 03:51 PM

              Excellent price for all that.

              1. re: jayt90
                zamorski RE: jayt90 Sep 18, 2008 07:17 PM

                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.

              2. re: mactoo
                mexivilla RE: mactoo Sep 16, 2008 05:13 AM

                The weblink won't work. To fix delete the closing bracket and period in the address bar.

              3. s
                speake RE: mactoo Sep 23, 2008 10:37 AM

                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.

                1. s
                  stevejowett RE: mactoo Sep 27, 2008 08:08 AM

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

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