Thanks for the nice comments folks...
Found out several important things in the past few days.
Rendered duck fat is not available here. Well..maybe for 61 bucks delivered from Chefs Warehouse.
Then...store bought rendered pork fat..lard.. is not good anymore..it's hydrogenated...google it..not good.
Soooo then I found out that chunks of pork fat .. back fat and leaf fat (fat around the kidneys) is not available in stores that have butcher shops.
I was at the local country store asking where I might find this item and a customer sez..." You need to go to Smiths...they just processed a few hogs for me and I don't want the fat or the heads". They butcher hogs Moday only.
They dont answer the phone at Smiths ..so off I went to find it. 40 miles to get there..it is waaayy out in the woods.
Sign on the door sez..."We aint here,blow the horn and we will be there in a few". Blew the horn and sure enough the gent comes across the road and asks what I want. Told him I wanted 25 pounds of pork fat..He made a funny look at me and said come along. The slaughter house is old. Very cool place. He opens the door to the walk in and there hangs about 20 fresh butchered hogs. Smelled great!
He ducks down and starts moving stuff around in what looks like a watering trough full of plastic bags,. Pulls out a bag and sez here ya go its about 30 pounds..... I say whooo hooo how much?? He sez nuthing..bring me a 12 pack next visit.
Spent a few hours cutting the fat off the skin and cutting up the big chunks of just fat.
Then I had 2 pans of 5 pounds each.. Put the 12 inch D.O. on the outside propane stove ...put 5 pounds in and added a couple cups pf water and am now rendering. It looks great!
Tomorrow I will do the first section of the confit cook.
Whew..this is my longest post..