The humble Idaho spud gets a decadent upgrade when cut fresh and plunged into bubbly duck fat. The resulting frites are golden and crispy with tender, creamy interiors and a hint of delicious duckiness. Obtain the Duck Fat You might already have some rendered duck fat in your refrigerator or freezer from the last time…
Category: Cooking
Simple Pleasures: Quail Egg Toast
This is one of Ariane’s go-to dishes for easy entertaining and a favorite among D’Artagnan staff. Whether you call it toad-in-a-hole, sunshine toast, egg-in-a-basket, eggs in a frame, or cowboy toast – when made with brioche, black truffle butter, and diminutive quail eggs, we call it ridiculously delicious!
Back of the House/Episode 5: Duck Breast with Sara Moulton
In the latest episode of Back of the House, Ariane and food-world-superstar, Sara Moulton, are searing & saucing duck breast. Follow along and see just how easy it is to get a fabulous, restaurant worthy duck dish on the table in less than 30 minutes with just a few ingredients. Beautiful!
Braising Essentials
At D’Artagnan, fall= braising. Braising is comfort cooking at its finest. The long gentle braising process transforms modest cuts from tough, sinewy chunks to meltingly tender, luxurious bites swathed in velveteen sauce. It’s the food equivalent to being wrapped in a warm blanket on a cold day and it’s surprisingly easy. And while you may…
Back of the House/Episode 4: Chicken with Ed Brown
In the latest episode of Back of the House, Ariane and Ed Brown show two riffs on poached chicken. Ariane makes a traditional, provincial Poule au Pot with foie gras stuffing and a myriad of accoutrements while Ed shows how it’s done on the UWS of Manhattan with bouillon poached chicken breasts with a black…
Back of the House/Episode 3: Quail with Daniel Boulud
In this episode of Back of the House, Ariane and famed chef Daniel Boulud are demonstrating two preparations of quail. The plump little game birds are a chef favorite! With juicy flesh and sweet, mild flavor we definitely agree. Check it out! If you’d like to get your apron on & follow along, Daniel’s full…
Cool Recipe for Hot Weather: Steak Tartare
It’s been unseasonably HOT here in the Northeast. How do foodies cope? With steak tartare of course! Steak tartare is a popular dish in French brasseries. Escoffier’s 1921 tome, Le Guide Culinaire, called it steak à l’Americaine but its origins are anything but. Legend has it the dish is named after the nomadic Tatar people of Central…
Charcoal Grilling Essentials
Grilling meat over charcoal imparts an exceptional sear and smoky flavor that gas just can’t replicate. With a little practice and our basic tips you’ll elevate your grill-game in no time. Prep the Grill Always start with a clean grill. If needed, sweep the grate with a wire grill brush and rub with an oiled…
Grills gone wild!
As the weather warms and summer inches closer… the sizzling siren calls… the carnivores begin to stir… could it be?! Yes! It’s the start of GRILLING SEASON! There is something so enticing and primal about the simple act of cooking meat over fire. We are huge grilling fans at D’Artagnan. So much so, if you happen…
Back of the House/Episode 2: Foie Gras with Anita Lo
In our latest installment of Back of the House with Ariane, we head into the kitchen with Chef Anita Lo of Annisa restaurant. Ariane and Anita are longtime friends – they first met when each was just breaking into the food business in New York City which at the time was totally dominated by men….
D’Artagnan’s Ultimate Movie Night Popcorn
Movie night goes gourmet with this indulgent popcorn recipe. Serve it family-style, in a large bowl, or go for the in-theatre experience and use individual paper cones. Ingredients ½ cup high-quality popcorn kernels 3 tablespoons D’Artagnan Duck Fat 2 tablespoons D’Artagnan Black Truffle Oil 3 tablespoons D’Artagnan Black Truffle Butter ½ cup Parmigiano-Reggiano cheese, grated…
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