It’s Mardi Gras, which means, of course, “Fat Tuesday.” Traditionally, fatty, decadent, and sweet foods are eaten on Mardi Gras, and much alcohol is imbibed. It’s the time to indulge before the ritual fasting of the Lenten season. In the past, Christians gave up all animal products for the duration, so the last day before that privation was a feast. Whether you are fasting for Lent or not, Mardi Gras is a great time to join in the fun and eat with abandon. Let the good times roll with these recipes… made with duck fat and foie gras!
Happy Duck Fat Tuesday!
There’s an old saying, “When life gives you ducks, make duck fat.” This liquid gold is the preferred cooking medium at D’Artagnan, as it is in Southwest France. The first and most obvious reason is that it’s incredibly tasty. Duck fat offers a rich, silky mouthfeel that transforms whatever it touches, without an overpowering flavor. If you haven’t tried potatoes roasted or fried in duck fat … you haven’t truly lived. This is the stuff our ancestors used before industrialized seed and vegetable oils came along.
Let the duck fat roll! Our duck fat makes deliciously rich focaccia bread. Topped with fresh herbs and flaky salt, it’s wonderful on its own, as a soup or salad accompaniment, or as the vehicle for your favorite sandwich fillings. Keep scrolling for the foie gras butter recipe for something truly decadent to spread on this focaccia.
Duck fat and potatoes are a match made in heaven. With crispy, golden edges and a creamy interior, these Swiss potato cakes make an irresistible side dish or snack. Here we’ve added bacon, shallots, and Alpine cheese for a version you can eat as an appetizer, side dish, or light lunch.
It may have a fancy-sounding name, but a “gaufrette” is just a waffle-cut potato chip, en Français. This easy recipe is anything but stuffy. Light, crispy potato chips fried in duck fat become the perfect perch for cool crème fraȋche and briny caviar. Laissez les bons temps rouler!
Happy Mardi Foie Gras!
Foie gras is French for “fatty liver” and is considered a great delicacy around the world. This traditional food has been known to mankind since at least Ancient Egypt but is most famous for its exalted place in French cuisine. Foie gras is a versatile ingredient, with many ways to prepare and enjoy it. We offer four very different recipes ranging from the very simple to the complex.
This recipe is adapted from Jennifer McLagan’s excellent cookbook, Fat: An Appreciation of a Misunderstood Ingredient, which is on point for the Fat Tuesday theme. Try it spread on a warm baguette, stirred into hot polenta, or slathered on a ripe fig (or on the focaccia recipe above).
Generously filled with our ready-made, silky, truffle-studded foie gras, these crispy choux puffs make the perfect special occasion appetizer – perhaps with a bottle of Champagne.
Try an indulgent twist on classic crème brûlée with our recipe for foie gras enriched custard. Serve as dessert or as an appetizer with toasted brioche and Sauternes. We have a blog post with process photos to help guide you through the process.
Our recipe combines seared foie gras with fresh strawberry waffles, strawberry sauce, and tart balsamic syrup for the best brunch ever. We promise – making the waffles is the hardest part! Foie gras slices sear up in mere minutes in a hot pan and make you look like a pro chef.
Since 1985, D’Artagnan has been at the forefront of the farm-to-table movement, producing superior tasting products by partnering with small ranches and farms. We are committed to free-range, natural production, sustainable and humane farming practices, and no use of antibiotics or hormones. That’s why D’Artagnan products have been revered by America’s most renowned chefs for over 35 years. We offer the same high-quality products to home cooks at dartagnan.com, along with recipes and guides to help you live the tasty life.
Are you a business looking to serve or sell D’Artagnan? We invite both chefs and food retailers to reach out and become D’Artagnan customers.