What is the Story Behind the Name D’Artagnan?

There’s a reason that Ariane Daguin chose the name D’Artagnan (pronounced dar-TAN-yan) when she founded her company in 1985. It may seem like an unusual choice for an American company that is known for high-quality proteins sourced from small farms. Read on for the story, which involves musketeers, ducks, and derring-do. 

Remembering André Daguin

Our hearts are heavy at D’Artagnan … because André Daguin, the father of our founder, Ariane, has passed away at the age of 84. Known around the world for promoting the cuisine of Gascony – if you enjoy seared duck breast, you can thank him – André was a man of great character, strength, creativity, and loyalty. And to those of us at D’Artagnan, he was family.

This is Why You Should Visit Gascony

A recent article in Architectural Digest gives us 9 good reasons to visit Gascony, France, where Ariane grew up. Read on and start booking your flight!

VIDEO: How to Make Duck Magret

Magret is the juicy breast of a duck, and it cooks up much like a steak; which is why we at D’Artagnan call it the “duck steak.” It’s a perfect weeknight meal, special occasion dinner, or a center-of-the-grill choice. Duck magret is one of our favorite simple recipes, and it should be a part of every…

A Genius and Unexpected Ice Cream Flavor

We all scream for ice cream … when it has black truffles in it! This is a miracle that can happen only because black winter truffles are finally being cultivated in Australia. Since the winter down under corresponds to our summer, we can enjoy the pleasures of winter truffles in the heat of July. Which to…

The Most Influential Cookbook Author You’ve Never Heard Of

Julia Child considered her “one of the few food writers whose recipes I trust.”  Craig Claiborne called her “one of the finest and most influential food writers in this country…one of the leading lights in contemporary gastronomy.” She has published 8 cookbooks, all painstakingly researched, meticulously written, and known for being absolutely authentic. From France…

Happy Father’s Day

Wishing all the fathers a very happy day. We hope you spend it with family, friends and food! We wanted to share this old photo of D’Artagnan founder Ariane with her dad at a farm back in France. Ariane’s father, Chef André Daguin, is famous throughout France for his artistry with foie gras and other Gascon…

Gascony: The Most Delicious Part of France

In a recent New York Times article, David McAninch asks the question “Is Gascony the most delicious part of France?” To which Ariane answers, “Of course it is!” For Gascon food is richer than the sunny cuisine of Provence. It is unabashedly, defiantly rich. Duck fat, not olive oil, is the local currency. Everything gets cooked…

Support Lupiac, the Birthplace of D’Artagnan

Lupiac is home to a new equestrian statue of our hero D’Artagnan. Help this little town in Southwest France raise enough money to beautify their central square where the statue resides. Click through to the campaign and scroll past the French for the English language version … and then contribute to this good cause. Your…

Seeing Stars: What is the Michelin Guide?

Have you ever wondered about the Michelin Guide and its stars? The Guide (pronounced geed in French) gives out stars from 1 to 3 when it reviews restaurants; this is the most prestigious rating that a restaurant can get. The acquisition or loss of a star can have dramatic effects on the success of a restaurant. See the…

Saveur and The World of Duck

The December issue of Saveur magazine has a cover story about our favorite bird: duck.  Yes, it mentions us,  but that’s not why we think it’s a great piece. Our friend Hank Shaw is also quoted, which is appropriate. His new book “Duck, Duck, Goose” is our favorite book of the season. It’s got all…

Four Prunes Day

A message from Ariane Today is a strange food holiday: Four Prunes Day. I believe it refers to the idea that four prunes a day will keep the doctor away. But I am happy to take the opportunity on this official holiday to share my affection for this little wrinkly fruit with you. Sadly, prunes seem…