Duck breast is one of our signature products at D’Artagnan, and a perennial favorite. We often get the question: how should duck breast be cooked? If you can cook a steak, you can sear a duck breast. Read on for the easy how-to and some tips.
We love Jambon de Bayonne for quick summer meals. It’s a natural for charcuterie and cheese boards and aperitif snacks. This naturally cured ham – similar to prosciutto – is charcuterie with a heavy French accent. Kick back and pop the cork on a bottle of rosé – we’ve got the low down on jambon, and ideas for enjoying it this summer.
Looking for simple and refreshing summer meals? Our salad recipes – fortified with ample protein – are satisfying enough to be a meal and are great for serving at casual backyard gatherings and weeknight suppers. With grilled steak, bacon (make it in cast iron on the grill), duck confit or cold charcuterie there’s a salad for everyone here.
Getting tired of chicken? Try something new in the poultry department: guinea hen! We think of guinea hen as the beginner’s game bird, though it’s not at all gamey tasting. The lean meat stands up nicely to strong herbs and spices, and the approachable guinea hen can be fried like chicken, braised with herbs and root vegetables, or roasted with butter or duck fat. Read on for more about what may be your new favorite bird.
Here’s a grilling showstopper: chicken under a brick. Known in Italian as pollo al mattone, chicken under a brick involves prepping the chicken so it lies flat and grilling it skin-side down with a weight on top. When flattened, a whole chicken will grill fast and yield crisp, golden-brown skin and evenly cooked meat. Read on and learn the easy method for making this tender and juicy chicken.
How do you andouille? At D’Artagnan, our spicy Cajun-style andouille sausage is made all-naturally with humanely raised heritage-breed pork and simple spices. Smoked over real hardwood, these ready-to-eat spicy links are delicious both on their own and added to your favorite recipes. Read on for some ideas for enjoying andouille.
Roasting a whole chicken might seem daunting, but it is actually quite simple. This is a basic kitchen skill that everyone should have. Not only is it a wonderful kitchen project, but a roasted chicken can feed a family and fill your house with delicious aromas. Read on for the perfect chicken recipe and ideas for eating any leftovers.
Before you roast that turkey, plan ahead for the bones. Don’t waste this precious part of the turkey – instead, save them to make turkey stock. Not only will you have a base for soup and sauces for months to come, but you will use every bit of that free-range, organic turkey. Read on for the easy steps.
The Dutch oven may be the most useful of kitchen tools. With this versatile cookware, you can cook in any style, whether roasting, braising, frying, or baking. Are you lovin’ your Dutch oven? Let’s explore the origins of this pot and get inspired with 6 recipes.
A seasoning rub is a wonderful way to boost flavor when cooking meat, poultry, and game – especially on the grill. Rubs can be completely dry, or made into a wet rub or paste by adding liquids. Read on for some tips and techniques for adding spice to your cooking repertoire.
While lamb merguez sausage is small in size, its influence is felt worldwide. The merguez sausage comes from North Africa, where it’s the sausage of choice among the Bedouin and the larger population of the region. Elsewhere, merguez is very popular for backyard grilling, Bastille Day fêtes, and everyday eating. Read on for more about this spicy sausage.
Are you grilling lamb this summer? Think beyond the rack with these five cuts that are D’Artagnan favorites on the grill. Treat your grill like an oven – just close the lid and use indirect heat to roast large cuts like shoulder or leg of lamb – with the added benefit of smoky flavor. Read on to discover fresh lamb cuts for summer meals.