Turkey Pre-Order Begins Today!

That’s right, it’s time to start planning Thanksgiving. The early bird gets the turkey of their choice … and today is the first day to pre-order and reserve your turkey for the feast on November 23rd. Because we work with small farms, we have limited supply and the most popular sizes often sell out quickly….

New Arrival: Wild Boar Lonza

Wild Boar Lonza is hand-crafted and dry-cured with simple ingredients for exceptional quality and flavor. Nothing but wild boar, salt and spices are used in this unique and tasty addition to our line of charcuterie. Lonza is sold as a whole piece and will make a handsome addition to your next charcuterie board. Pair with…

It’s Game Time! Cooking with Wild Scottish Game

Each year we wait for the start of wild Scottish game bird season. This month we had a slight delay in shipments from the U.K., so there’s even more anticipation than usual. But the game is finally in the warehouse, and ready for home cooks to order at dartagnan.com. To put you in the mood…

Fowl Language: All About Game Birds

Have you experienced game birds yet? What are you waiting for? Get in the game! Game birds are smaller – and quicker cooking – than chicken; plus they offer richer flavors and a change from the monotony of everybody’s favorite bird. D’Artagnan has offered fresh game birds since the early days. Back then, Ariane, the…

New Arrival: Wagyu Beef Bresaola

Bresaola [breˈzaːola] is an Italian-style charcuterie made with beef; it is simply dry cured with a spice rub. We begin with high-quality Wagyu beef eye-round, and follow the time-honored techniques for preparing bresaola. We don’t use nitrates or nitrites in this bresaola, so all you get is clean, Wagyu beef flavor. The incomparable marbling of our American…

Fine Olive Oil from “The Professional”

Celebrities are just like us – they love olive oil. That’s why it’s a trend among them to make their own olive oil. According to this article in Olive Oil Times, Angelina Jolie and Brad Pitt, Sting and Trudie Styler, French singer/actor Patrick Bruel, and actor Jean Reno are all in the olive oil business. We are…

People Are Talking About Green Circle Chicken

Why are people so wild about our Green Circle Chicken? Because it’s not the same bland poultry that everyone has become accustomed to. We turned to the old methods, and raise our chickens more like farmyard birds. They eat a diet of surplus vegetables and trimmings collected from commercial kitchens and farmers markets. Not only…

Cook Like a Chef: How to Sear Foie Gras

Foie gras. Two short words, one long culinary history. Foie gras (fwah grah) is French for “fatty liver,” and refers to the fattened liver of a duck (or goose), considered a delicacy around the world. Made famous in France, foie gras is a traditional food known to mankind since at least Ancient Egypt. Foie gras is…

Duck Breast 101

Duck breast is one of our signature products, and a perennial favorite. One of the most frequent questions we get is: how do I cook a duck breast? To answer that question, here is a handy infographic for your reference. It includes flavor profiles on the four different duck breasts we offer, and tips for…

How to Cook with Duck Confit

Duck leg confit is a signature D’Artagnan product, and a vital ingredient in our cassoulet recipe kit. But there are many other ways to eat and enjoy this French favorite. What is confit? Confit is a French word that means “preserved,” and is a method of slow cooking food – and storing it – in fat. This…

New Arrival: Chicken Leg Confit

We love duck confit, and based on the popularity of this item, it’s likely that you do, too. That’s why we decided to make confit with everyone’s favorite bird: chicken. We are excited to introduce the first chicken leg confit on the market. Confit is a (pronounced kuhn-fee) specialty from the heart of Gascony, in…

Try the Best Duck Tacos in America

Eater went to Cosme to learn the secrets of their famous duck carnitas dish for an episode of The Meat Show. They missed one important detail about the “rare and expensive breed of duck” – it’s D’Artagnan Rohan Duck. Eaten by presidents, adored by food writers and restaurant critics, many of whom named it a top dish…