Are you afraid to grill duck breast? Never fear, we have an easy method. This recipe includes lavender beets and pickled blackberries, making it perfect for summer entertaining. No grill? No worries, you can easily adapt this to the traditional pan-searing technique. Read on and learn how to make this easy and beautiful dish.
Tag: cooking duck
Meet the Chef: An Interview with Ryan Ratino of Bresca
At D’Artagnan we celebrate with our chefs when they receive accolades. Recently we were delighted to congratulate Ryan Ratino, the chef/owner of Bresca in Washington, D.C. on his first Michelin star. Read on for more about this young chef and his imaginative menu, including a pressed duck dish. That’s right, Ariane’s antique duck press has been…
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…
Try the Best Duck Tacos in America
Eater went to Cosme to learn the secrets of their famous duck carnitas dish for an episode of The Meat Show. They missed one important detail about the “rare and expensive breed of duck” – it’s D’Artagnan Rohan Duck. Eaten by presidents, adored by food writers and restaurant critics, many of whom named it a top dish…
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…
The Duck Press: A French Classic
In the history of world cuisine, French chefs have been accused of being many things, but rarely ever “shy.” The French tradition holds dear the notion of not only using every part of an animal, leaving nothing edible to waste, but also of celebrating certain dishes that that often make more squeamish diners fold their…
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…