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when I was recently doing my Country French Cooking Class at Tante Marie's here in San Francisco we had a WHOLE BUCKET of duck fat at our disposal, I kid you not. Have you checked out Derrick recently, he was doing the duck fat math only last week. Crazy stuff!

Down here we can usually buy duck confit or duck fat in wholefoods, btw, plus our beloved Fatted Calf sells Duck Confit at the farmers market too.


Duck confit and duck fat can be ordered from places like and, though not sure if the latter ships to Canada. There ought to be suppliers in eastern Canada too, though my standby doesn't seem to have it. Still, not cheap at all and takes time for online orders to ship. Your method looks like a faster and inexpensive way to get delicious results.


I love Cheaters Confit, what a great idea! Thank you for sharing your secrets!


Lucky you. Sadly, I don't think the market here is big enough to warrant sale of confit or duck fat.


Believe it or not I had the same urge this week end. I have been thinking about duck confit since I found out they were selling jars of duck fact at a local deli here in Auckland.

Lard in confit!! how did it taste?
Did you ask butchers if they were selling duck fat?

Duck fat is very flavoursome and - according to French scientists - packed with unsaturated fat. Cassoulets and confits are healthy!


I'm surprised you can't find duck fat in Edmonton. There must be at least one gourmet shop in town. What's great about duck fat is that, when making a confit, you tend to end up with even more fat than you did before. Great for making pan-fried potatoes.
For the herbs, I like to put them, along with the salt, into a coffee grinder. It spreads much more easily.
And, because I have a Foodsaver, I usually make confit ahead of time, so that I always have some in the freezer. When it comes time to reheating the confit, I line a pan with sliced potatoes (to soak up the fat), place the legs on top, and cook at 425F.
You can also substitute rabbit for the duck when making rillettes. It's amazing.


God I love duck & like you was put off by having to find duck fat for a confit. Now that you have given this simple alternative might have to make my own too!

Hilary Marlow

What a shame I have to print all this off just to get my Confit de canard recipe!! Still I look forward to reading it all later!


i had some not-so-very-good duck at a chinese restaurant a day ago. since i pushed more food around on my plate than i actually ate, i had a LOT of duck leftovers.
i thought it was a shame to throw out the bird, so i tried to think of ways to re-work it. well, i rendered a little fat by putting the peices skin side down in a hot skillet, then i added water and sort of blanched the bird so i could easily peel the meat from the bones, then i took that meat, my rendered fat, a tablespoon of salt, and 1/2 cup of marsala wine and cooked it until it was all reduced to a nicely saturated concoction of shredded duck meat. it's really pretty darn good!


Message to Ange who posted a comment on May 23 2006:

Why didn't you just copy and paste the confit de canard receipe?

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