[Artemis Webb]

http://www.clubsauce.com/DuckFatbyMoreThanGourmet-idv-96-22.html

You might also try Amazon as they have a lot of gourmet foods available.

There is an expensive restaurant in Kansas City with very popular burgers. The chef makes no secret of the fact that he adds duck fat to the burgers. I’ve never had a chance to go up there and try them but it’s on my list of things to do next time I’m there!

[Mamzelle]

There's an outfit out of Miami that will ship duck fat, but they use dry ice and it is very expensive. I have one recipe that suggests making your first confit with pork lard, then saving that fat in the freezer because it'll be mixed with duck fat from the first few ducks you cook.

Making confit is like pot roasting the duck completely covered in fat rather than water. That has to be good. Then you drain off the fat, pull the meat off the bones and make cassoulet.

[Mamzelle]

Thanks for the link. I’m going to order some of that as a seasoning—but a confit that I have in mind will need at least a quart.