Foie gras is usually seen at the dinner hour, and served as a savory dish. But there’s a sweet side to foie gras that you may be missing. D’Artagnan client Faun, a restaurant in Brooklyn, NY, has surprised the food literati with foie gras French toast, served at brunch with walnuts and maple syrup. Gothamist reports on…
Category: Cooking
National Egg Day: Make it Egg-cellent
When it comes to eggs, at D’Artagnan we like them different. We’ve been known to saw open an ostrich egg for a huge omelette, or devil dozens of tiny quail eggs. And there’s something wonderful about rich duck eggs, with their big yolks and robust flavor. But for everyday fare, the chicken egg still rules…
Savory Dessert Ideas
If you are looking for a creative way to end a meal, look no further than the collection of D’Artagnan products. While most of the items may have obvious savory applications, dessert ideas abound if you open your eyes to them. With ingredients like duck fat, bacon, foie gras, truffles (plus truffle products like butter),…
It’s a Pork Party! Recipes to Love
When it’s time for summer parties – at Memorial Day weekend or the Fourth of July – we usually think of the grill. But what if you aren’t a grill outside kind of cook? Maybe your domain is the well-equipped indoor kitchen. No shame in that. There’s plenty of party-appropriate food that can be made…
Watch: Making Duck Breast with Ariane
The Daily Meal visited Ariane in her home kitchen to film her cooking duck breast, and to learn about D’Artagnan’s proprietary Rohan duck. Because she is so knowledgeable, any conversation with Ariane is likely to turn into a fascinating discussion, with facts about food and farming. In this video she shows how to sear a duck breast,…
Try These Double-Cut Lamb Rib Chops
Two chops are better than one … and that’s the philosophy behind our new grass-fed lamb chops. These meaty, double-cut lamb rib chops contain two rib bones and are perfect for grilling, or pan-searing anytime. Our new lamb chops are “frenched” and “cap off,” which means that the rib bones have been cleaned of fat and…
New Arrival: Lamb Rib Chops
Two chops are better than one … and that’s the philosophy behind our new grass-fed lamb chops. These meaty, double-cut lamb rib chops each contain two rib bones and are perfect for grilling, or pan searing anytime. Our new lamb chops are “frenched” and “cap off,” which means that the rib bones have been cleaned of…
Memorial Day Recipes for the Grill
If you’re dusting off the grill for Memorial Day, you may want some fresh recipes to try for the beginning of cookout season. Hey, we’re big fans of the burger, but some occasions deserve a more elevated menu. If the guests at your Memorial Day party are more demanding, you can certainly please them with…
5 Finger Food Recipes for Parties
If you’re hosting a summer party, try one (or several) of our finger food recipes. While the burgers grill or the ribs smoke, the crowd needs something to nibble on while drinks are poured. These are a few of our favorite party food recipes. 1. Bacon Wrapped Stuffed Jalapeños While already a crowd-pleaser, homemade pimento cheese,…
5 New Burger Recipes to Make You Hungry
The burger mania at D’Artagnan is high as National Burger Month continues. Inspired by the theme, we developed some new burger recipes, and can’t wait for you to try them. Perhaps at your Memorial Day grilling party? We recently added ground lamb to our website, so naturally, we’re using it for burgers! And we’ve adapted…
Grilling Steaks: Basic Tips & Recipes
Memorial Day is called the unofficial start of the outdoor cooking season, and it’s a sure indication that things will be getting smoky. There’s a whole summer of grilled everything to look forward to… The steak is a classic choice for grilling and one of our favorites. We have many kinds of steak to choose…
Simple Rabbit Recipes You Need to Try
Confit, or not confit? That is the question … but also, what is confit, anyway? Confit refers to the process of slow cooking and storing food in fat, and comes from a French word that means “preserved.” In the confit method, meats are cooked in fat (best choice is duck fat) for a long time…
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