Cooking the Classics: Coq Au Vin

It’s back-to-school time – culinary school, that is! We will be covering some of the classic dishes this fall, and hope you will be inspired to get back in the kitchen for a tasty cooking project. Traditionally, roosters are used to make coq au vin, the classic French stew. Since roosters are hard to find,…

Read More

Why Let Meat Rest?

Whether it’s a ribeye, skirt steak, duck breast or pork chop, it is most satisfying to eat a piece of meat that is bursting with moisture and flavor. However, if you’re not careful with your dinner, you could end up gnawing away at a steak or chop that is dry and flavorless. That is not…

Read More

Cook Like a Chef: How to Sear Foie Gras

Foie gras. Two short words, one long culinary history. Foie gras (fwah grah) is French for “fatty liver,” and refers to the fattened liver of a duck (or goose), considered a delicacy around the world. Made famous in France, foie gras is a traditional food known to mankind since at least Ancient Egypt. Foie gras is…

Read More

5 Duck Breast Recipes Perfect for Fall

As our post yesterday about cooking duck breast attests, we are obsessed with duck at D’Artagnan. With good reason. Duck breast is one of the most flavorful cuts of meat. Rich, meaty and lean (once the fat cap is removed, it’s as lean as turkey or chicken), it’s also as easy to cook as a…

Read More

Duck Breast 101

Duck breast is one of our signature products, and a perennial favorite. One of the most frequent questions we get is: how do I cook a duck breast? To answer that question, here is a handy infographic for your reference. It includes flavor profiles on the four different duck breasts we offer, and tips for…

Read More

How to Cook with Duck Confit

Duck leg confit is a signature D’Artagnan product, and a vital ingredient in our cassoulet recipe kit. But there are many other ways to eat and enjoy this French favorite. What is confit? Confit is a French word that means “preserved,” and is a method of slow cooking food – and storing it – in fat. This…

Read More

What is Sous Vide Anyway?

Sous vide (pronounced /su veed/) is a French culinary term meaning ‘under vacuum.’ It refers to a low-temperature method of cooking that originated in the early 1800s, but is favored by many professional chefs today. In very basic terms, sous vide is putting ingredients into a vacuum-sealed bag, then immersing in warm water kept at a…

Read More

Snacks for Emmy Awards Viewing

If you’re watching the Emmy Awards on Sunday night, what will you be eating? We like a quick, easy and elegant charcuterie plate for entertaining and snacking (plus it goes so well with wine). To learn more about how to lay out the perfect plate, read our post about a well-balanced charcuterie board. Add a…

Read More

Try this Mushroom Quiche with Truffle Butter Crust Recipe Today

September is National Mushroom Month, and we’re celebrating with this creamy quiche. Our organic exotic mushrooms, Gouda, and fresh herbs are packed into a black truffle butter short crust in this easy quiche recipe. Make this a day ahead for a quick brunch or supper. Serve the French way: alongside salad greens with a bright vinaigrette….

Read More

Get Your Kitchen Ready for Cooking Season

Are you prepared for the intensive cooking season? As the temperatures drop, soups and meat pies become more appealing. And that means it’s time to go back to the kitchen… After a summer of grilling, eating out, and those quick dinners of salad and charcuterie, there are likely corners of the kitchen that need attention….

Read More

5 Favorite Finger Foods for Game Day

Finger food is satisfying for a number of reasons, not least of which is the complete lack of civilizing dinner and silverware. There’s a comfort in returning to our primal roots, and grabbing food in our hands. Perfect for watching the game at home, our five recipes for finger foods use classic D’Artagnan ingredients like…

Read More

Watch the Trailers for Two New Food Films

For those of us not attending the San Sebastián Film Festival in Spain, it’s only a guess when we might see these films. But we will be watching for their United States release, because they look very promising. The Culinary Zinema: Film and Gastronomy Section of the film festival will feature Michelin Stars – Tales From…

Read More