Center of the Plate | D'Artagnan Blog

Heaven = Duck Fat Roasted Potatoes

When the temperatures cool a bit we all head back into the kitchen to crank up the oven. That must be why these duck fat roasted potatoes are the most shared recipe of the week at dartagnan.com. Well, that and the fact that the recipe is super simple to make and yields incredible results. If you…

What We’re Eating in Early Autumn

We love the beginning of the fall season because it marks a return to the kitchen. It’s a transitional period; warm enough to keep the charcoals burning in the grill outside, but cool enough to inspire visions of braised and roasted meats. So as the season officially begins, let’s plan what we’ll cook this fall….

Hello, Autumn …

We love the beginning of the fall season, because it marks a return to the kitchen. It’s a transitional period; warm enough to keep the charcoals burning in the grill outside, but cool enough to inspire visions of braised and roasted meats. So today, as the season officially begins, let’s plan what we’ll cook on…

Never Had Venison Before …

Have you tried venison? We heard from a first-timer named Antonio, a health-conscious foodie, who really enjoyed his venison tenderloin … Never had venison before, but I bought this based on a recommendation from a friend, who suggested I try venison instead of lamb. He couldn’t have been more right. Extremely tender, and very flavorful. I…

Guess Who Loves Our Chicken?

It’s none other than Martha Stewart … and she knows a good thing when she tastes it. In the September 2016 issue of Martha Stewart Living there is an article about perfecting the roast chicken. Among the tips there’s a recommendation to buy the best bird, and we’re proud she picked ours. With organic and…

POTUS & FLOTUS Eat Duck Carnitas

Last night the President and First Lady dined at Cosme in New York City, and ordered Chef Enrique Olvera’s famous Rohan Duck Carnitas. We are pretty excited about this because Cosme has been using our Rohan – an exclusive D’Artagnan duck – since opening in late 2014. Back then, this carnitas dish attracted a lot…

Remembering Morley Safer and The Count

On September 15th, Ariane attended the tribute to her friend Morley Safer, the CBS correspondent, who passed away in May at the age of 84. At Morley’s request, their mutual friend Wynton Marsalis lead a New Orleans second line – a true jazz tribute. You may not know it, but Morley was really into food…

Meet the Mushrooms: Hon-Shimeji

Find out about the Hon-Shimeji Mushroom, now available at dartagnan.com

Go Ahead, Have a Cheeseburger

The cook that first melted cheese atop a burger should be a national hero. Although we know that the cheeseburger began its popularity in the late 1920s, the precise origin and creator is under dispute. Today as we celebrate National Cheeseburger Day, let us tuck in our napkins and honor that cook, whoever he was (it’s…

Brining Your Meat

To brine or not to brine? Our favorite fried chicken recipe – Thomas Keller’s Buttermilk Fried Chicken – begins with a brine. So what is brining all about? What is Brining? At its most basic, brining is submerging meat in a solution of salt and water for many hours before cooking, enhancing the meat’s ability…

The Best Fried Chicken Recipe

The most popular chicken recipe on our site is Thomas Keller’s Buttermilk Fried Chicken. And we can’t say that we’re surprised. The internet loves this recipe, and so do we. Keller’s Ad Hoc restaurant is famous for this fried chicken, brined for 12 hours with herbs and lemon. The meat is well-seasoned, super juicy and…

When You Give a Fig …

…about eating truly ripe fruit, you need to buy it seasonally and locally. So hit the farmer’s market and bring home a little basket of figs. It’s fig season and they are perfect now, whether eaten out of hand or paired with charcuterie like Jambon de Bayonne, smoked duck breast, duck prosciutto or bacon. Mmm…bacon-wrapped figs. And then…