Perfect Mother’s Day Brunch: Waffles … or Foie-ffles

What’s better than chicken & waffles? Foie gras & waffles, bien sûr! Our recipe for foie-ffles (yeah, we made up that word) combines seared foie gras with fresh strawberry waffles, strawberry sauce, and tart balsamic syrup. They’re perfect for a special occasion brunch … let’s say for Mother’s Day. Don’t be nervous about searing foie gras…

Top 5 Recipes for Baking with Black Truffle Butter

Everyone likes baking with butter, but when you have truffle butter in the fridge, you can take it to a whole new level. Why? Well, truffles are one of the supreme luxuries in nature and the kitchen. Earthy and intoxicating, their distinctive fragrance has inspired culinary brilliance for centuries. D’Artagnan truffle butter captures the essence…

5 Duck Breast Recipes To Try Now

Every recipe has a story and Ariane, the founder of D’Artagnan, is very involved in this one.  Her father, Chef André Daguin, was the first to cook duck breast like a steak, pan-searing and serving it rare. That was back in the 1950s at his restaurant in Southwest France, and the technique caught on. Today it’s…

Duck Fat Focaccia Bread with Herbs & Sea Salt Recipe

Have you baked with duck fat yet? If not, you are missing out on a whole world of flavor. Try our recipe for ridiculously delicious duck fat focaccia bread. Topped with fresh herbs and flaky salt, it’s wonderful on its own, as a soup or salad accompaniment, or as the vehicle for your favorite sandwich fillings….

How to Cook Porcelet

Our milk-fed piglet – called porcelet – has been a hit with professional chefs for years. In France the milk-fed piglet is known as cochon de lait, and until our farming partners in Quebec began raising them, it was hard to find any milk-fed piglets in North America. Raised on a proprietary milk formula, these piglets…

7 Favorite Veal Recipes

The real deal on veal? Our veal is raised humanely in New York State by a network of small farms. The calves live in groups, in open barns, with sunlight and access to the outdoors; they are never caged or penned. They eat a special milk formula that is scientifically dispensed to add weight and…

5 Favorite Charcuterie Recipes

Are you cooking with charcuterie? You might be doing it and not even thinking about it. Bacon and eggs…pizza with sausage or pepperoni…stuffing with sausage. All are examples of using charcuterie in everyday food. Charcuterie – smoked, cured or cooked meat – is showing up everywhere. At D’Artagnan, we’ve been making charctuerie for more than…

Happy National Caramel Popcorn Day!

We don’t celebrate every food holiday … oh, who are we kidding? We love that nearly every day of the year has a food-related holiday to celebrate. Today it’s National Caramel Popcorn Day! And that’s why we’re sharing our recipe for caramel popcorn, with a D’Artagnan twist. We’ve enhanced this sticky treat with bacon and…

Top 5 Easter Main Dishes

What are you serving on Easter?  We have some classic, fresh spring preparations for family favorites like heritage ham, lamb, and rabbit.

Top 5 Easter Side Dishes

At Easter you may serve tender spring vegetables like peas and asparagus. But there is a long-standing tradition of breaking the Lenten fast with rich, creamy dishes and generous amounts of meat, assuming that you have deprived yourself for 40 days. Since we love a hearty side dish, we collected some of our favorites that…

Top 6 Easter Appetizer Recipes

How about a nibble to start the Easter meal? From the simple to the sublime, there’s a little something for everyone here. Small bites, big flavors. Click through to see the recipes. 1. Tiny quail eggs may take extra time to peel, but they are so cute – and delicious – that it’s worth the…

7 Easter Brunch Ideas & Recipes

Are you hosting Easter brunch and looking for some fun ideas … perhaps with more bacon? We have some recipes to inspire a very tasty brunch this year, with seasonal ingredients and quite a lot of bacon. 1. Bacon and cheddar scones are perfect for brunch, paired with scrambled eggs. Also tea time, snack time, or…