How to Cook with Duck Confit

Duck leg confit is a signature D’Artagnan product, and a vital ingredient in our cassoulet recipe kit. But there are many other ways to eat and enjoy this French favorite. What is confit? Confit is a French word that means “preserved,” and is a method of slow cooking food – and storing it – in fat. This…

People Are Talking About Duck Leg Confit

We love duck leg confit. There, we admitted it. We consider duck confit fast food at its best. Slow-cooked until tender, it is sold ready-to-eat, so you need very little prep. Find our recipes for duck leg confit, and also duck rillettes (shredded duck leg confit that is spreadable), a cousin to confit. What is…

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…

Duck Confit & Porcini Shepherd’s Pie Recipe

Shepherd’s pie is one of the great comfort foods. This simple and satisfying dish is usually made with ground beef or lamb, but in our version the meat of choice is duck confit. Tender and rich, the duck meat pairs well with the creamy potato topping. This recipe will soon become a favorite. Known in…

Top 10 Tasty Gifts for Last Minute Shoppers

It’s the final days to shop before Christmas … but your gift doesn’t have to look like a last minute choice. Each of our collections offer quality and flavor, and are packed in a cheerful red D’Artagnan box with a handy guide to preparation and serving. You won’t need to wrap a thing! Order today…

Give the Gift of Duck

Looking for the perfect gift for the discerning foodie on your list?  Try one of our gift boxes, and share your love of duck with them. When it comes to duck, we have long lived by the adage: “Use everything but the quack.” Our new Deluxe Duck Gift Box demonstrates 6 unique preparations that celebrate the…

Makes a Gourmet Meal in Minutes

Have you tried Duck Leg Confit? It’s a signature D’Artagnan product – and a tasty one! The meaty legs of duck are cooked in aromatic juices until tender. This fully-cooked product is our favorite fast food. Here are two recent reviews left on our website about our duck confit. We love to see how people…

Celebrate National Cassoulet Day

We’ve always celebrated cassoulet. Sometimes in October, sometimes in January. Last year we even had a Cassoulet War in February, with chefs competing against each other for trophies!  To us, winter is cassoulet season. Or at least it’s an excuse to eat lots of cassoulet. That’s why we are so excited about National Cassoulet Day….

Cooking with Duck

As you might expect, there are quite a few duck recipes on our website. From the meaty breast of the mighty moulard duck to a tender leg of duck confit, we love it all. If you are stuck on duck like us, have a gander at this selection of recipes. And enjoy this video of…

A Salad Post (Scandalous!)

You don’t have to double check – this is the D’Artagnan blog, and you did just read the word “salad.” We are known as hardcore carnivores, but we are hungry omnivores with an appreciation for a well-composed salad. As long as there is some meat on it. And it’s summer  – the perfect time to try…

Armchair Traveler: Gascony

We love Michael Ruhlman’s writing, whether it’s in a cookbook, his blog or even twitter. But this article in the July issue of Conde Nast Traveler about his culinary pilgrimage to Gascony is enough to make the stomach rumble. It’s possible that we are a little biased; Ariane is quoted in the article, and of…

D’Artagnan Thanksgiving Survival Guide: Day 11

In our third installment of Talking Turkey with Ariane, she’s sharing her favorite recipes for impressive yet easy Thanksgiving side dishes, like creamy and rich truffle mashed potatoes, Wild Boar and Apple Stuffing and Harvest Bisque Soup with Smoked Duck Breast.