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 tradition 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….

See D’Artagnan Chicken Confit in The NY Times

That’s right, our new product – chicken leg confit – has been recognized by Florence Fabricant in The New York Times as an astonishingly versatile option for weeknight cooking. Anywhere you want to use chicken, try chicken leg confit! We couldn’t agree more. Here are a few of our ideas for cooking with chicken confit.  

Pre-Order Your Organic Turkey for Thanksgiving

By far the most popular choice at Thanksgiving, our USDA-certified organic turkeys are bursting with superb flavor, and roast up nice and crispy on the outside, with tender, meaty and moist center. The turkeys are raised free-range and fed a 100% organic, all vegetarian, non-GMO diet with no antibiotics or hormones. Treat yourself—and your family—to…

Savory Halloween Treats for Grownups

You don’t have to be a kid to enjoy Halloween! We think it’s entirely appropriate for adults to wear costumes and celebrate – but you have to make your own treats. Ringing doorbells will not work past a certain age. Here are a few of our favorite ideas for a sweet and savory Halloween. These…

Dinner Plans: 5 Super-Easy Lamb Recipes

Try one of our super-easy recipes using lamb and make a memorable dinner. From braised osso buco to lamb meatballs, there’s something here to tempt every fan of lamb. Tender and mild, lamb meat is leaner than beef and packed with nutrients. From rack of lamb to leg of lamb and lean lamb loins, we…

Roast a Second Entrée this Thanksgiving

At Thanksgiving it’s all about the turkey … or is it? Some people don’t care to eat turkey, and others don’t have the oven space to roast the 28-pound turkey that the assembled crowd would require. Why not serve a smaller turkey alongside a slow-roasted pork shoulder? Or a roasted leg of lamb? Make it a special…

Cook Your Best With These Holiday Helpers

What every cook wants is a little help in the kitchen this time of year. The best we can offer are these holiday workhorses which will make every recipe better. This collection consists of pantry staples like truffle butter, fresh and dried mushrooms, demi-glace, duck fat, fully-cooked chestnuts, French olive oil, and more. Here are…

Fall In Love with Potatoes & Duck Fat on National Potato Day

October 27th is National Potato Day according to our calendar. So today we will celebrate the love affair between duck fat and potatoes with 3 easy recipes. The combination of duck fat and potatoes is a match made in food heaven. Duck fat enhances the earthy potato flavor and imparts a golden crust. Use duck…

A Sous Vide Recipe: Ginger-Chili Duck Legs

Our friends at ChefSteps recently asked wild game expert David Draper for some recipes, and he delivered. Even the most enthusiastic duck hunters are often at a loss when it comes to ideas for cooking the bird’s legs. Enter ChefSteps guest contributor and wild game expert David Draper. His recommendation for tackling this fowl’s tough,…

Gobble It Up: Heritage Turkey for Thanksgiving

Long before the Pilgrims landed and had time to prepare a Thanksgiving feast, the turkey was a bird well known and appreciated in the Americas. Native to the continent, it was brought back to Europe by Spanish Conquistadors, became a popular barnyard bird there, then returned to New England with the Pilgrims. Sometime later it…