When I used duck fat regularly, I used to roast a duck then filter the fat through a paper towel lined strainer. I would put the fat into ice cube trays and freeze, then put the frozen cubes into a ziploc bag. One duck easily made 2-3 trays of cubes which would last me 9-12 months. Then I'd roast another duck.

It's not hard to roast a duck and so worth it. Gravy made with duck fat instead of butter is amazing. And that gravy makes a fantastic chicken pot pie. Oh yum...makes me miss when I used to do this.

I just saw it in Sur La Table in Tysons.

Balducci's.

Call Seasonal Pantry - Dan likely either has it available or can point you in the right direction.

Any idea where to purchase it in the DC area, in or close to the city?