Have you baked with duck fat yet? If not, you are missing out on a whole world of flavor. Try our recipe for ridiculously delicious duck fat focaccia bread. Topped with fresh herbs and flaky salt, it’s wonderful on its own, as a soup or salad accompaniment, or as the vehicle for your favorite sandwich fillings….
Tag: d’artagnan gourmet
How to Cook Porcelet
Our milk-fed piglet – called porcelet – has been a hit with professional chefs for years. In France the milk-fed piglet is known as cochon de lait, and until our farming partners in Quebec began raising them, it was hard to find any milk-fed piglets in North America. Raised on a proprietary milk formula, these piglets…
Happy Earth Day
On Earth Day, we thank the farmers. Let us work together to honor and respect the Earth that sustains us all … today and every day.
Porcelet: Young Milk-Fed Pig
Porcelet refers to a young milk-fed pig. Known as cochon de lait in French, this type of suckling pig is a highly-regarded delicacy. Hard to find in the United States, the milk-fed pig known as porcelet is only available from D’Artagnan. Many of our chef clients have offered porcelet on their menus for few years,…
Planning a Pig Roast
For those who like to eat – and to cook – nothing says “serious party” like a suckling pig. Any gathering with a whole pig at the center becomes the day’s event, and will be remembered and talked about fondly. After all the prep work and the lighting of the coals comes the roasting, with…
7 Favorite Veal Recipes
The real deal on veal? Our veal is raised humanely in New York State by a network of small farms. The calves live in groups, in open barns, with sunlight and access to the outdoors; they are never caged or penned. They eat a special milk formula that is scientifically dispensed to add weight and…
Growing Mushrooms Organically
Our wild, foraged mushroom selection varies with the seasons, but our cultivated organic mushrooms are available all year. Grown in large mushroom houses, with just the right amount of humidity and at the perfect temperature, these fungi are a minor miracle. In an effort to recreate the natural conditions of the forest, pristine wood pulp,…
Is This the Best Chicken You Can Eat?
Esteemed French Chef Antoine Westermann recently opened his first New York City restaurant. It’s called Le Coq Rico: The Bistro of Beautiful Birds. And when you want beautiful birds, D’Artagnan is the place to find them.
Reinventing Chicken
Esteemed French Chef Antoine Westermann recently opened his first New York City restaurant. It’s called Le Coq Rico: The Bistro of Beautiful Birds. And when you want beautiful birds, D’Artagnan is the place to find them.
5 Favorite Charcuterie Recipes
Are you cooking with charcuterie? You might be doing it and not even thinking about it. Bacon and eggs…pizza with sausage or pepperoni…stuffing with sausage. All are examples of using charcuterie in everyday food. Charcuterie – smoked, cured or cooked meat – is showing up everywhere. At D’Artagnan, we’ve been making charcuterie for more than…
What is Duck Leg Confit?
What is confit? Very simply, it is a French word meaning “preserved.” More specifically, it is a pre-refrigeration strategy for meat preservation. In this case, we are talking about duck leg; meaty, delicious, and cooked in duck fat and aromatics for hours. This makes it tender and helps to preserve the meat. Traditionally, duck leg confit…
Passover Meal Ideas
Every spring, Jewish families around the world come together to tell each other a hallowed story of slavery and redemption, to remind themselves why “this night is different than all other nights,” and to partake in a holiday that’s existed, relatively unchanged, for thousands of years. There’s much to love about Pesach, as it is…
Center of the Plate | D'Artagnan Blog 