At D’Artagnan, we’re big fans of duck. It’s been one of our most popular products for over 30 years, inspiring chefs and home cooks alike. Right now duck is enjoying trend status and appearing on menus in unique ways. Grub Street shared some of the most exciting preparations of duck in NYC, and many of the restaurants selected are serving ours! Have you tried any of the creative duck dishes below?
Duck is an endlessly versatile red meat, and to prove the point here are a few inventive ways that our New York City restaurant clients are serving it.
Duck Pie at Momofuku
Best. Pie. Ever. Inside the lacquered pastry crust, you will find duck legs, foie gras, aged butter, and vin jaune. FYI they make a very limited number of these each day.
Choucroute à la Juive for Two at Le Coucou
Alsace-style choucroute with duck breast, leg and foie gras. Swoon.
Honey Lacquered Duck for Two at Legacy Records
The caramelized – almost burnished – whole duck is a revelation from Chef Ryan Hardy.
Duck-Frites at Frenchette
Who needs steak when you have duck breast? If you can’t get to Frenchette, make this at home with our duck fat fries.
Did you know? Our founder’s father, André Daguin, was the pioneer chef who seared the first duck breast and served it rare, like a steak.
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.