Best Way to Cook a Turkey: Poached & Roasted Bresse-Style

We’ve already discussed the pros and cons of turkey brining here. For those that want to go beyond the brine, there is the Bresse style of poaching a turkey. Ariane is a huge proponent of this style of cooking from Bresse, the capital of all things poultry in France. Why? Because poaching a turkey, chicken…

Top 10 Ways to Cook with Ham

Our fully-cooked, ready-to-serve heritage smoked ham is tender, juicy and full of flavor. This Applewood Smoked Heritage Ham is cured off the bone;  rubbed with salt and sugar and smoked over real applewood chips. Inspired by the old-time taste of the heritage pork, we keep our recipe and curing process simple. We never use artificial flavors or…

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…

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…

He’s Crusty & Cheesy, But You Will Love Croque Monsieur

 “America is a confirmed sandwich nation. Everywhere you go you find sandwich stands, sandwich shops, and nine out of ten people seem to stick to the sandwich-and-glass-of-milk or cup-of-coffee luncheon.” –  James Beard Let’s talk about Croque Monsieur, essentially a grilled cheese sandwich with the addition of ham, and a very French name. Oh, and…

What to Do With Ventrèche

What is ventrèche? Very simply, it is an unsmoked, salt-cured bacon from Southwest France, where it is a staple. Pronounced vohn-tresh, it is often referred to as “French pancetta.” Ventrèche is made from pork belly (ventre means belly in French) that has been rubbed with salt, spices and garlic before hanging to dry. It can be kept in…

The Gorgeous, Gooey Gratin

If words like “creamy,” “cheesy,” “crunchy,” and “bubbly” make your mouth water, than you are most likely a gratin lover. Simply put, a “gratin” is any food with a golden brown crust on top, usually involving cheese and breadcrumbs.  The word comes from the French, gratter, “to grate.” This is serious comfort food. Read our…

Duck Wing Cravings

Florence Fabricant is all about duck wings! In today’s New York Times she dishes about her obsession, and shares tips from our friend Chef Justin Smillie, who has perfected the duck wing at Upland in NYC (yes, those are D’Artagnan duck wings). With chicken, I covet the wings. With duck, not really; they tend to be…

Kitchen Skills: En Papillote

En papillote (pah-pee-YOHT) is French for “in parchment.” It’s a cooking technique that involves a folded pouch of paper or foil. Often used with delicate fish, it is also useful with poultry and veal. Foods cooked en papillote are steamed in an enclosed pouch, which keeps them moist. When ingredients are cooked while sealed in…

4 Ways to Master the Pork Loin

Did you know that October is National Pork Month? That’s why we’re focusing on pork all month long. It’s going to be a delicious 31 days. So you’ve got yourself a loin of pork. We assume it’s D’Artagnan Berkshire pork, from hogs raised on pasture and never administered antibiotics or hormones. Berkshire pork is full-flavored and…

Spicy Interview with Thora of Teeny Tiny Spice Company

Do you like it spicy? So do we! We’ve been using some very tasty spice blends from Teeny Tiny Spice Company when cooking with our favorite D’Artagnan meats. So we wanted to know more about these organic spice blends and the entrepreneurial woman behind them. These spices are tiny in name only; they pack big flavor! Thora Pomicter,…