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Markets & Stores

Need Sources for Whole Duck & Duck Legs - Philly & Central PA

Scott O | Nov 25, 201709:33 AM     4

I have been seriously hankering some duck lately - whole duck for making stock, rendering duck fat and for meat; duck legs & thighs for making confit. I live in Lancaster County but travel to Philly often enough. Looking for either growers or no-frills suppliers to foodies and smaller restaurants, so I'm paying for the meat rather than a pricey retail storefront.

For the whole duck, I'm open to any breed as long as its raised reasonably well. For the duck legs / thighs, I prefer Mulard (Moulard) because they are a great size for making confit.

Thanks in advance!

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