Duck breast is one of our signature products at D’Artagnan, and a perennial favorite. We often get the question: how should duck breast be cooked? If you can cook a steak, you can sear a duck breast. Read on for the easy how-to and some tips.
Tag: duck magret
This Duck Product is a Best-Kept Secret You’ll Love
We’d like to introduce you to a secret cut from the duck breast: the tender. This narrow strip of duck breast is so tender that a chef usually removes it to enjoy in the kitchen, which is why you rarely see them served at restaurants. The little filet is easily removed by hand and is a delicious…
Do You Know How Easy it is to Make Duck Breast?
Magret is the juicy breast of a duck, and it cooks up much like a steak; which is why we at D’Artagnan call it the “duck steak.” It’s a perfect weeknight meal, special occasion dinner, or a center-of-the-grill choice. Duck magret is one of our favorite simple recipes, and it should be a part of every…
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…
People Are Loving Duck Magret
Moulard Magret – Duck Breast – is one of the most popular items on our website, and it’s always getting rave reviews. Plus it’s among the most often shared products on social media. People love to share a good thing! Read on to see what everyone is talking about. Sometimes called “duck steak,” the magret (breast)…
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…
Why Duck & Orange?
According to no less an authority that Julia Child, roast duck with orange sauce (Caneton à l’Orange in her iconic book) is “one of the most well known of all the duck dishes.” That ubiquity also makes it one of the most derided. Duck à l’orange had its heyday in the 1960s, when every French restaurant…
What is Duck Magret?
Duck magret – or duck breast – is the new steak. And the rich, red meat of duck breast is every bit as satisfying as beef. Many restaurants now offer it on the menu, and people are searing duck breasts at home for quick weeknight meals. Duck breast has arrived. But once upon a time,…