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!