9 replies to this topic

[NYC Mike]

Hi All,

I am looking to make a batch of confit but there are no sources (that I can find) in Alpharetta for the legs or bulk goose/duck fat.

Anyone know of a place IN or OTP?

Thanks!

-Mike

[Dave the Cook]

DeKalb Farmers Market almost always has fresh ducks and duck parts. I'm not sure about fat; I've never looked. You can get it through Amazon, though.

[Chris Amirault]

For that price (works out to well over $20/lb), I'd grab a couple of whole ducks and make duck fat with the extra skin and fat. It's easy: click. Hell, maybe the good folks at DeKalb who are breaking down those ducks could save some extra for you.

[Dave the Cook]

That, in fact, is what I've always done. But Mike seems to want to do a big batch of legs, and some supplementary fat may be required. Of course, if you're starting with a good amount of your own rendered duck fat, that supplement can be almost anything: chicken fat, olive oil -- I've even known people to use butter.

[ROWDY]

That, in fact, is what I've always done. But Mike seems to want to do a big batch of legs, and some supplementary fat may be required. Of course, if you're starting with a good amount of your own rendered duck fat, that supplement can be almost anything: chicken fat, olive oil -- I've even known people to use butter.

You can get duck fat at Star Provisions, and they usually have it... but you must ask. I think the head guy is Charles/Charlie Schwab. You can get all kinds of cool stuff there. I get caul fat from Star. Last visit, I purchased some "homemade" guanciale.

Star Provisions
1198 Howell Mill Rd NW
Atlanta, GA 30318
(404) 365-0410

Sawicki's can order most items including duck fat for you.

Sawicki's
250 W. Ponce De Leon Ave.
Decatur, GA 30030
(404) 377-0992

I have never been able to purchase isolated duck fat from YDFM.

I have ordered the 7.5 pound bucket of duck fat from Hudson Valley in the past. It is awesome to always have duck fat around.
Hudson Valley

Dartagnan is another option
Dartagnan

Cheers,
Matt

[biskuit]

I have ordered the 7.5 pound bucket of duck fat from Hudson Valley in the past.

As Homer Simpson would say.... "Mmmmmmm, duck fat."

The thought of a 7.5 pound bucket of fat is slightly disturbing. Slightly intoxicating, but slightly disturbing.

Edited by biskuit, 22 January 2008 - 06:54 AM.

[NYC Mike]

Hey Thanks Guys! Cool stuff.

This cold weather we are having is making me think Cassoulet and I'm wanna make it all from scratch.

[rlibkind]

This cold weather we are having is making me think Cassoulet and I'm wanna make it all from scratch.

As Chris noted upthread, two ducks (Peking/Long Island ducks; not Muscovy) will provide enough fat to make confit from their legs and wings (use the breasts for pan roasting or grilling). I'd only resort to purchased fat if I was making a larger quantity and was also buying duck legs rather than whole ducks, and/or didn't want to bother with butchering and rendering fat from a half-a-dozen or so birds. From two birds, butchering and rendering are quite manageable. As I consume the confit the fat will be retained for frying potatoes, etc.

Earlier this month I bought two whole ducks, butchered out the breasts and legs, rendered the fat, froze the breasts for later use, prepared confit from the fat and legs, roasted the carcass and made stock, and used the innards and trimmings in an ersatz version of "Jerusalem grill" (which is traditionally prepared by cooking on a griddle fatty lamb bits and chicken innards with lots of garlic and onion and various spices and herbs, served either on or with pita and hummus).

[Doodad]

Super H Mart over on Abbott's Bridge might have such items. Not the fat, but as the others said you could render your own.

[Doodad]

I looked today for you and H Mart does indeed have whole duck and leg quarters. The legs also have the fat intact. They are frozen, but they will work. I really want to make confit as well.