When You Bake Our Easy Focaccia Bread You’ll Be Right On Trend

With so many of us sheltering in place, there’s been a lot more cooking happening at home. We’ve noticed that there’s also lots of baking going on. People are discovering the joys of baking bread at home, with sourdough bread, pizza, and focaccia topping the list … and we have a killer duck fat focaccia that is a riff on the classic Italian recipe with lard. Read on for the delicious details and try your hand at this super-easy recipe.

This Easy Rosti Recipe is What You Need for Comfort Cooking

We love duck fat and potatoes like nothing else – they really make the perfect pair. With crispy, golden edges and a creamy interior, these Swiss potato cakes – called rösti – make an irresistible side dish or snack. Here we’ve added bacon, shallots, and Alpine cheese (because we can) for a version

5 Snacks You’ll Want to Make with Duck Fat

Did you know you can make snacks with duck fat? Don’t limit yourself to potatoes, searing meats, and salad dressing with duck fat – explore the sweet possibilities! Find out what chefs have always known: duck fat is liquid gold. Read on for 5 snacks you’ll want to make with duck fat. 

Easter Baking: 5 Simple Recipes for Your Holiday Brunch

Show off your baking skills at Easter brunch with one of these winning D’Artagnan recipes. Leaning to the savory side (hello, duck fat), it’s a collection of recipes that will appeal to everyone. From truffle butter biscuits and yeasty bread rolls to chicken-stuffed pastry, there’s something for every baking ability. Head to the pantry to…

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…

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…