Duck

[Scoats]

Man, oh man, do I love duck.

I want to start making and eating duck at home. I am looking for tips on where to buy duck in Philadelphia (Chinatown is one obvious answer) and how buy it. Most of the ducks in Chinatown shop windows seem precooked, though I assume they would sell a raw duck if one asked.

How hard is to cook raw duck well? Is it better to get a cooked one and work with recipes that use cooked duck?

Quack! Quack!

[tommy]

hi scoats.

there has been some discussion on the cooking thread on cooking whole duck. you can find info by using the search function. here are a few threads:

http://forums.egullet.org/index.php?act=ST...3&t=7837&hl=&s=

http://forums.egullet.org/index.php?act=ST...&t=16155&hl=&s=

http://forums.egullet.org/index.php?act=ST...0501&hl=duck&s=

you should be able to find whole (raw) duck and any decent supermarket these days. dartganan is a huge supplier these days. and you can order from their website as well.

[Lisa1349]

I have seen D'Artagnan duck products (fat, legs & breasts) at Chef's Market on South Street. I never have a prob with them, but I'm sure something in Chinatowm would be less expensive.

For me, cooking duck is easier is separate parts. i.e. roasted breast, confit from legs, etc.

I once came across a whole pack of duck tongues in a Chinese market. What would someone do with those?

Lisa

[cinghiale]

Coupla duck purveyors:

Godschall's Poultry in the Reading Terminal Market (+ all other varieties of fowl) -- all fresh, all good

Halteman Family Country Foods in the RTM. Frozen duck legs, but truly local (from the stock of one of their friends in Lancaster County). They are more meaty and less expensive than Godschall's. I've used 'em for ragu and confit. Delicious.

Sonny d'Angelo's in the Italian Market. Sonny got Muscovies, I think. But since he tends to purvey quality products, his wares are usually a bit pricier. But his shop is such a trip. Want lion? kangaru? water buffalo? He's got it all.

With the local fresh choices available in CC Philly, I try to stay away from d'Artagnan, other than specialty stuff (like duck fat).

[KatieLoeb]

Cinghiale beat me to all my suggestions. Ditto what he said.

[Scoats]

Wow. So many great tips and those cooking links really helped.

Duck at a decent supermarket? That's what I get for shopping at the Sav-A-Lot. I'll check my local markets; I just never thought they'd have it. The Korean market on Castor Ave might be worth checking out too.

Thanks for the great responses everyone.