Esteemed French Chef Antoine Westermann recently opened his first New York City restaurant. It’s called Le Coq Rico: The Bistro of Beautiful Birds. And when you want beautiful birds, D’Artagnan is the place to find them.
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.
5 Favorite Charcuterie Recipes
Are you cooking with charcuterie? You might be doing it and not even thinking about it. Bacon and eggs…pizza with sausage or pepperoni…stuffing with sausage. All are examples of using charcuterie in everyday food. Charcuterie – smoked, cured or cooked meat – is showing up everywhere. At D’Artagnan, we’ve been making charcuterie for more than…
What is Duck Leg Confit?
What is confit? Very simply, it is a French word meaning “preserved.” More specifically, it is a pre-refrigeration strategy for meat preservation. In this case, we are talking about duck leg; meaty, delicious, and cooked in duck fat and aromatics for hours. This makes it tender and helps to preserve the meat. Traditionally, duck leg confit…
How to Assemble a Cheese and Charcuterie Board
When it’s time to plan a party, we always vote for a charcuterie board. A platter of smoked, cured and cooked meats is perfect for a pre-dinner spread, small bites, and cocktails, or even for a football viewing party. Since we love cheese almost as much as charcuterie, it seemed natural to pair them and…
Passover Meal Ideas
Every spring, Jewish families around the world come together to tell each other a hallowed story of slavery and redemption, to remind themselves why “this night is different than all other nights,” and to partake in a holiday that’s existed, relatively unchanged, for thousands of years. There’s much to love about Pesach, as it is…
Happy National Caramel Popcorn Day!
We don’t celebrate every food holiday … oh, who are we kidding? We love that nearly every day of the year has a food-related holiday to celebrate. Today it’s National Caramel Popcorn Day! And that’s why we’re sharing our recipe for caramel popcorn, with a D’Artagnan twist. We’ve enhanced this sticky treat with bacon and…
What is Duck Magret?
Duck magret – or duck breast – is the new steak. And the rich, red meat of duck breast is every bit as satisfying as beef. Many restaurants now offer it on the menu, and people are searing duck breasts at home for quick weeknight meals. Duck breast has arrived. But once upon a time,…
Why You Should Eat More Duck Fat
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. Way back in 1985, when Ariane founded the company, she knew that duck fat was a product that Americans needed. Even if they didn’t know it themselves…
What is Foie Gras Terrine?
Like many other recipes, the foie gras terrine is named for the vessel in which it is cooked. Other examples include the iconic cassoulet, named after the cassole (a tapered clay pot) it is cooked in. And the word casserole is from the French for sauce pan, in which a casserole is assembled and cooked. Much…
Happy Easter
Wishing you a joyous Easter! With all the talk about eggs, it got us wondering about their significance in spring. Eggs are traditionally connected with rebirth, rejuvenation and immortality. That’s why they are often associated with Easter. On a more practical level? In the early Christian calendar eggs were forbidden during Lent, so after forty…
What is Foie Gras Torchon?
For a fancy dish, foie gras torchon has a humble name. This sister to foie gras terrine is similarly named for the vessel in which it is cooked. “Torchon” means “dish towel” in French, since the foie gras was traditionally wrapped tightly in a towel for cooking. You may see torchon wrapped in a towel, or…
The Marvels of the Morel Mushroom
It’s spring and that means it’s time for morels! The first shipments are arriving at the D’Artagnan warehouse and being snapped up by chefs for their spring menus. Morel mushrooms are a source of passion and culinary wonder, inspiring recipes, and annual spring festivals across the United States. They are known as a chef’s mushroom…
Center of the Plate | D'Artagnan Blog 