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…
Category: Cooking
5 Duck Breast Recipes Perfect for Fall
As our post yesterday about cooking duck breast attests, we are obsessed with duck at D’Artagnan. With good reason. Duck breast is one of the most flavorful cuts of meat. Rich, meaty and lean (once the fat cap is removed, it’s as lean as turkey or chicken), it’s also as easy to cook as a…
7 Duck Breast Recipes Perfect for Fall
We’re obsessed with duck at D’Artagnan. And the breast is one of the most flavorful cuts of the duck. Rich, meaty, and lean (once the fat cap is removed, it’s as lean as turkey or chicken), it’s also as easy to cook as a steak, and just as quick. Versatile and adaptable to many cuisines…
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 so many other ways to eat and enjoy this fully cooked charcuterie – which we think of as the original fast food. Read on for inspiration.
What is Sous Vide Anyway?
Sous vide (pronounced /su veed/) is a French culinary term meaning ‘under vacuum.’ It refers to a low-temperature method of cooking that originated in the early 1800s, but is favored by many professional chefs today. In very basic terms, sous vide is putting ingredients into a vacuum-sealed bag, then immersing in warm water kept at a…
Snacks for Emmy Awards Viewing
If you’re watching the Emmy Awards on Sunday night, what will you be eating? We like a quick, easy and elegant charcuterie plate for entertaining and snacking (plus it goes so well with wine). To learn more about how to lay out the perfect plate, read our post about a well-balanced charcuterie board. Add a…
Try this Mushroom Quiche with Truffle Butter Crust Recipe Today
September is National Mushroom Month, and we’re celebrating with this creamy quiche. Our organic exotic mushrooms, Gouda, and fresh herbs are packed into a black truffle butter short crust in this easy quiche recipe. Make this a day ahead for a quick brunch or supper. Serve the French way: alongside salad greens with a bright vinaigrette….
Get Your Kitchen Ready for Cooking Season
Are you prepared for the intensive cooking season? As the temperatures drop, soups and meat pies become more appealing. And that means it’s time to go back to the kitchen… After a summer of grilling, eating out, and those quick dinners of salad and charcuterie, there are likely corners of the kitchen that need attention….
5 Favorite Finger Foods for Game Day
Finger food is satisfying for a number of reasons, not least of which is the complete lack of civilizing dinner and silverware. There’s a comfort in returning to our primal roots, and grabbing food in our hands. Perfect for watching the game at home, our five recipes for finger foods use classic D’Artagnan ingredients like…
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…
3 Sous Vide Recipes + A Giveaway
Have you seen our latest giveaway? We are pretty excited about sharing this one! ChefSteps partnered with us to give away a Joule Sous Vide – the sexy, sleek and smart sous vide machine. Along with the Joule, we are giving away a $300 gift card, so the winner can get the best meat to…
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