Best 2-Ingredient Recipe: Easy Garlic Confit

Whip up a batch of this garlic confit to keep in the refrigerator and add to just about anything.  Ariane loves this trick,  and would tell you it’s one of her little secrets in the kitchen. The super simple, 2-ingredient recipe provides soft, fragrant cloves of garlic, perfect for potatoes, bread, pasta, or pizza. After a […]

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…

Happy Duck Fat Tuesday!

It’s Mardi Gras, which means, of course, “Fat Tuesday.” It’s the last chance to let it all go before Lent begins. Traditionally, fatty, decadent and sweet foods are eaten on Mardi Gras, and much alcohol is imbibed. It’s the time to indulge before the ritual fasting of the Lenten season. In the past, Christians gave up…

Waiter, There’s Bacon in My Drink

The bacon martini, bacon bloody mary, bacon old fashioned … bacon has been showing up in cocktails for a while now. It seems that fat washing liquor with bacon mellows it a bit, creating a different mouth feel, as well as sustained flavor notes. A crispy slice of bacon makes the perfect salty and smoky…

You Can Put Stock in This

There’s stock and then there’s brown stock…which makes a wonderful, hearty base for thick, dark gravy. And this time of year, with turkey and mashed potatoes on the holiday menu, that’s music to the ears. Read on for the simple techniques that will make your gravy the best ever. You could say it’s the secret…

People Are Sharing …

… their love for duck fat potatoes. And we don’t blame them. This week the most shared recipe on our website is a simple but good one: Duck Fat Roasted Potatoes. Have you tried them yet? What’s stopping you? Duck fat is one of those little secrets in the kitchen. Some say it’s better than butter, or even bacon….

Heaven = Duck Fat Roasted Potatoes

When the temperatures cool a bit we all head back into the kitchen to crank up the oven. That must be why these duck fat roasted potatoes are the most shared recipe of the week at dartagnan.com. Well, that and the fact that the recipe is super simple to make and yields incredible results. If you…

Happy National Chicken Wing Day!

This holiday presents the perfect excuse to make a batch of “truffalo” wings! This is our take on the classic buffalo wings recipe – but we use black truffle butter in place of plain butter. It’s a small change that makes a huge difference. How Do Americans Like Their Chicken Wings? You will notice that…

Happy National Fried Chicken Day!

Because today could easily turn into debauchery at a fast food restaurant, we offer you a recipe for Mini Duck-Fat Fried Chicken and Bacon Waffles with Sriracha Honey. Let’s keep this holiday classy, folks. Fried chicken is a serious thing; there’s no need to eat it from a bucket. Celebrate responsibly.

Top 7 Chicken Recipes You Need to Try

Tired of the same old, same old when it comes to chicken? You are not alone! Americans consume 90 pounds of chicken per capita each year, and we suspect that much of that is chicken breasts. How to jazz up your chicken dinner? Start with quality chicken, choose whole chicken or different cuts (sorry, boneless…

Duck Fat Focaccia Bread with Herbs & Sea Salt Recipe

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….

Why You Should Eat More Duck Fat

There’s an old saying, “When life gives you ducks, make duck fat.” This liquid gold is the preferred cooking medium at D’Artagnan, as it is in Southwest France. Way back in 1985, when Ariane founded the company, she knew that duck fat was a product that Americans needed. Even if they didn’t know it themselves…