Center of the Plate | D'Artagnan Blog

Thank a Restaurant Worker Today!

Today is National Food Service Worker’s Day. So let’s take a moment to reflect on the nearly 15 million people who work in restaurants. From the dishwashers and waiters, to the chefs and the hosts, a restaurant team depends on every member to function. Chefs may get the most attention, but ask any chef who the…

Brunch Recipe: Mushroom Croque Monsieur with Truffle Butter Bechamel

Sautéed exotic mushrooms are smothered in truffle butter béchamel and two types of melty cheese in this twist on the classic bistro sandwich. Perfect for lunch or a light supper, serve with cornichons and dressed baby greens. Or top with a fried egg for an upgraded Croque Madame. Check our post about Croque Monsieur for…

Cooking the Classics: Coq Au Vin

It’s back-to-school time – culinary school, that is! We will be covering some of the classic dishes this fall, and hope you will be inspired to get back in the kitchen for a tasty cooking project. Traditionally, roosters are used to make coq au vin, the classic French stew. Since roosters are hard to find,…

Why Let Meat Rest?

Whether it’s a ribeye, skirt steak, duck breast or pork chop, it is most satisfying to eat a piece of meat that is bursting with moisture and flavor. However, if you’re not careful with your dinner, you could end up gnawing away at a steak or chop that is dry and flavorless. That is not…

Cook Like a Chef: How to Sear Foie Gras

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…

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…

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…

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….