Show off your baking skills at Easter brunch with one of these winning D’Artagnan recipes. Leaning to the savory side (hello, duck fat), it’s a collection of recipes that will appeal to everyone. From truffle butter biscuits and yeasty bread rolls to chicken-stuffed pastry, there’s something for every baking ability. Head to the pantry to take stock, and order the necessary ingredients like truffle butter, duck fat, chicken confit and bacon at dartagnan.com.
Not brunching this Easter? Bookmark this post for future Sunday brunches. You won’t be sorry. Read on for the recipes.
These quick & easy biscuits add a little luxury to your brunch game. They make great breakfast sandwiches with scrambled eggs and our heritage ham, are delicious smothered in sausage gravy or eaten on their own warm from the oven. Try an alternate recipe for buttermilk biscuits with ramps if you are lucky enough to have them in time for Easter.
Another option for baking with duck fat (highly recommended!) is this 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. It will be a lovely addition to an Easter brunch spread and can be served with olive oil for dipping.
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 30 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.