Top 10 Recipes of 2016

The beginning of a new year gives us an opportunity to examine the year that is ending … and remember all those great meals we had.

These are the top ten most shared recipes of 2016.

1. Easy Duck a l’Orange

This is a great recipe – and no doubt popular in our busy age for its ease of preparation. A simplified version of a classic recipe, this is Duck a l’Orange for the 21st century. We use our exclusive Rohan duck for this recipe, and highly recommend that if you try it at home in 2017.

easy-duck-a-lorange-recipe

2. Cassoulet D’Artagnan

Another classic recipe, and a signature dish at D’Artagnan, cassoulet is a traditional, thick bean and meat stew from the Southwest of France, where it takes on almost religious importance. Here in the United States we represent with our cassoulet flag held high. Our cassoulet recipe kit makes it simple to reproduce this dish at home, which you should try this winter. It’s a hearty and warming dish – perfect on a cold winter’s night and a group of friends to share.

Cassoulet in Cassole

3. Mushroom-Stuffed Wild Boar Roast with Black Truffle Sauce

Wild boar is a bit exotic. But this roast couldn’t be easier or more delicious. Ariane made it with Chef Marc Murphy in our cooking video, and you can follow along to do the same. Hearty wild boar is stuffed with sautéed mushrooms and served with a delectable pan-sauce that’s silkened with black truffle butter.

mushroom-stuffed-wild-boar-roast-with-truffle-sauce-recipe

4. Duck Fat Roasted Potatoes

This recipe belongs in the top 5 of all time. There’s nothing so simple as roasting potatoes in duck fat, and yet it yields incredible results. Golden and crispy on the outside with creamy interiors, these flavorful pommes des terre will make any meal special.

duck-fat-roasted-potatoes-recipe

5. Magret Duck Breast à la D’Artagnan

This history-making recipe originated with Ariane’s father, Chef André Daguin. The well-known 2-star Michelin chef  was the first to treat duck breast like a steak, serving it rare in the 1950s at his restaurant in Southwest France.  This simple recipe should be a part of every home cook’s repertoire.

Recipe_Magret_Dartagnan_HomeMedium

6. Spicy Cajun-Style Jambalaya

Comfort food at its finest! This quick-cooking, one-pot jambalaya is satisfying and super easy to make. Tender chicken, shrimp, andouille sausage, and Tasso ham create a hearty meal with layers of flavor and texture.

cajun-jambalaya-recipe

7. Slow-Roasted Boneless Leg of Lamb with Mint Gremolata

No mint jelly here. This simply seasoned, butterflied leg of lamb is tasty and easy to prepare. The gremolata-style condiment is packed with fresh mint and citrus, lending bright, fresh flavor. Rolling and tying the roast allows for even cooking and makes carving a cinch. This recipe will satisfy anytime of the year, be it Christmas, Easter, a weekend dinner, or even on the grill in the summer on the grill.

roast-boneless-leg-of-lamb-holiday-recipe

8. Thomas Keller’s Buttermilk Fried Chicken

You may not want to think about it in the first days of your New Year’s resolutions, but Thomas Keller’s Ad Hoc fried chicken is here to stay. Famously brined for 12 hours in an herb-and-lemon brine, the chicken is seasoned, super juicy and the crust is perfectly crisp. Although it takes time to prepare, if you’re a fried chicken fan, it’s totally worth it.

Thomas Keller_Ad Hoc at Home_Fried Chicken

9. Crispy Mushroom Triangles

When we add black truffle butter, everything changes. Umami-rich organic mushrooms and herbed crème fraîche make a delectable filling for these crowd-pleasing hors d’oeuvres. And that black truffle butter renders them crisp and golden while adding an extra dimension of flavor. These made many a 2016 party a little more delicious.

crispy-phyllo-mushroom-appetizers-recipe

10. Duck Breast with Sauteed Foie Gras & Port Reduction

But wait, there’s more! Another pan-seared duck breast recipe  that cooks quickly, as does the foie gras. This both simple and elegant dish from Chef Alain Allegretti is served with apples, green grapes and a port reduction.

duck-breast-with-sauteed-foie-gras-and-port-reduction-recipe.jpg

Did you try any of these recipes in 2016?  Which one would you like to cook in the new year? Tell us in the comments, or find us on social media. We love to talk about food! Tag @dartagnanfoods on Facebook, Instagram or Twitter.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s