Ariane was honored to be a guest lecturer at the Institute of Culinary Education in NYC.  Ariane is committed to educating and supporting the next generation of chefs, and she enjoys going to culinary schools to share her experience and wisdom. This time she demonstrated breaking down a whole duck – with the foie gras inside – and talked about the uses for each part.

The beak-to-tail philosophy means that we eat the whole duck, and waste nothing. From duck breast to duck leg confit, duck pâté, mousse, and duck fat … we enjoy every tasty bit.  The liver may be the big prize, but every part is valued. Even the bones are used to make demi-glace.

If you want to make a classic terrine of foie gras like Ariane, start with a lobe of foie gras and follow her recipe.

Explore more of our duck recipes, and if you make D’Artagnan duck please share photos with us on social media. Tag @dartagnanfoods on Facebook, Instagram or Twitter so we can see what’s cooking!