We’ve already discussed the pros and cons of turkey brining here. For those that want to go beyond the brine, there is the Bresse style of poaching a turkey. Ariane is a huge proponent of this style of cooking from Bresse, the capital of all things poultry in France. Why? Because poaching a turkey, chicken…
Author: D'Artagnan
Founded in 1985, D’Artagnan is the leading purveyor of all-natural gourmet meat, game, foie gras, pâtés, sausages, smoked delicacies, mushrooms and organic poultry in America.
We are a team passionate foodies, many of whom are former Chefs and restaurant professionals, immersed in every aspect of food culture, committed to top quality ingredients, and dedicated to the value of sustainable, responsible farming. We work together, cook together and eat together while striving to put the finest foie gras, meat, game, truffles, and mushrooms on the tables of American gastronomes whether at home or in restaurants.
Established on the principles of procuring the freshest, cleanest and most natural products, D’Artagnan currently provides a range of over 300 items to the world’s top restaurants, hotels, retailers, and consumers. From free-range organic and heritage meats to preservative free charcuterie, D’Artagnan continues to set the trend.
Thanksgiving Cooking: Pan Gravy Secrets
Nothing is better for dressing a turkey than delicious, old-fashioned pan gravy. Some people think the whole meal is just an excuse to make gravy. Pan gravy derives its flavor and character from a rich stock, and the wonderful juices and dripping fats from the roasting bird that collect in the pan. Read on for an…
White Truffle Season is Here!
We have good news … and not-so-good news. White truffles are back! But this year the season is off to a rough start. Weather conditions have resulted in a poor harvest, so there are fewer truffles to satisfy the market. Many of the truffles are not even leaving Italy. The result, of course, is that any…
Holiday Recipe: Roasted Capon with Cognac-Mushroom Sauce
What’s a capon? We call it the super chicken. A capon is a rooster that is gelded at a young age and raised until it’s between 7 and 12 pounds. Bigger than a hen, with a broad breast, the capon makes the perfect holiday bird (a great alternative to turkey at Thanksgiving). In fact, it’s…
Results of The Kitchn Turkey Review
One of our favorite websites The Kitchn reviewed 4 turkeys they ordered online – including D’Artagnan Organic Turkey – and while each turkey had its merits, their final favorite was our organic bird! Read Danielle Centoni’s turkey tasting article, and order your organic turkey soon! Thanksgiving is coming, and we have limited supplies of these fine birds….
How to Truss a Turkey
Trussing is a means of binding a bird before cooking, to hold the wings and legs close to the body. This gives the bird a compact shape, often enhancing the symmetry in the process; and making for more even cooking, a beautiful presentation, and simplified carving. Some recipes call for turning a bird during…
10 Tasty Turkey Alternatives for Thanksgiving Dinner
Are you looking for something different to serve other than traditional turkey? Friendsgiving celebrations are a good place to try a new main and we have ten delectable ideas that will make your gathering into a feast. Your thankful guests will delight in these alternatives, all of which are perfect for the center of your holiday meal.
4 Ways to Make Turkey Breast for Thanksgiving
What does everyone want more of at the Thanksgiving table? For most families, the answer is white meat. But a turkey only comes with so much of that. Enter the turkey breast. For large groups, it can serve as a supplement to the whole bird, and for small gatherings, the center of the meal. Try…
What’s Cooking on Instagram?
We’re always looking at food. If you like to see beautiful plates that inspire you to either cook or head for your favorite restaurant, Instagram is the place to be. Below are some highlights from chef posts to Instagram – using our products, of course – to whet your appetite. Join us on Instagram for a view into…
To Stuff, Or Not To Stuff, Your Holiday Bird
A bone of contention, or at least discussion, at the holidays, is the stuffing of the turkey. Or is it dressing? There are 15,000,000 searches on Google for “stuffing or dressing,” and no end to the debate in sight. Regional language differences and family traditions dictate what you call this holiday dish. Bread stuffing cooked…
The Chicken Confit Pot Pie You’ll Be Making All Season
We have a new product – chicken leg confit – so we’ve been playing in the kitchen. Just like our popular duck leg confit, it’s fully-cooked, tender as can be, and perfect for a variety of recipes. Chicken confit cuts out the step of roasting a chicken and makes for succulent, flavorful filling in this recipe….
Should You Brine Your Turkey?
When it comes to preparing Thanksgiving turkeys, there are two camps: the briners and the anti-briners. What is brining? At its most basic, brining is submerging meat in a solution of salt and water for many hours before cooking. The purpose is to enhance the meat’s ability to retain moisture and tenderness while seasoning it….
Center of the Plate | D'Artagnan Blog 