I think you can get duck fat at Whole Foods. I know you can get it at Surfa's. Lard you can also get at Surfa's, or a ton of different Mexican markets around town. Probably WhoFo as well, although I don't think I've ever looked.
Random Food Questions Thread - Page 525
Duck fat...go to an Oriental/Asian market and look for whole frozen duck. I pay like $13 for a whole one here. Best value on a retail basis you're going to get. Once you get some duck fat going you can keep it going as new duck always renders some fat. I'm lucky as I buy 8# buckets of duck fat from Sysco.
So all the instructions I've found (Pepin, Olney) tell you how to butterfly a chicken by cutting along the backbone. But in academiedugout they have the chicken butterflied by cutting the ribcage (?) so the chicken can be opened lengthwise. Any difference between the two ways or just aesthetics / ease for stuffing? And do you just cut along the ribcage for the latter method?