tarbais beans and duck fat?

i'm making a cassoulet later this week and was wondering if there are any local suppliers of tarbais beans. anybody know? i've found plenty online, but my poor advance planning leaves too little time to get them from the web.

also, any good spot to pick up some duck fat (and confit, while i'm at it)?

cuiremk-
Tarbais beans are white beans, though I've never cooked with them. You could probably substitute another type of white bean. I'd check out Treasure Island and then Fox& Obel for both products (F&O being the pricier option). I am often surprised by the recherche little delights TI carries. In the past, I have bought goose fat at F&O, but GWiv said they were out when he went there, so call ahead to see if they also carry duck fat. The confit I have definitely seen at F&O.

P.S. Check out the events calendar for an upcoming cassoulet lunch with Chicagourmets after the Culinary Historian's bistro talk-- you might want to try another local version. Kudos to you for seeking out the best ingredients. Might I suggest a touch of Armagnac as a digestif after your meal? With cassoulet, your'e gonna need it.

thanks for the reply.

i knew i could use another type of white bean, but i wanted to get something a little more "authentic". i searched all over and was, alas, unsuccessful in finding the tarbais beans locally. i used great northern's instead. i ended up getting my goose fat (and most of the other meats) from paulina meat market.

it was my first attempt at un vrai cassoulet, and 3 days after i started cooking, i must say i was very proud of the final product. the clean plates and empty 5qt casserole were testament that the guests liked it as well. (8 people tore through the thing in no time!)