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Chicago Area Confit

Butcher/source of Duck parts for confit

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Butcher/source of Duck parts for confit

tony | Jul 23, 2002 04:09 PM

I want to make duck confit this fall and I'm looking for a source of duck leg quarters and extra fat if possible. I'm trying to avoid buying two frozen ducks and the local chain grocery store if at all possible. I live in the far western suburbs, but am willing to travel a fair distance for a good butcher who has fresh duck. Any suggestions welcome. Thank you.

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