Foie Gras, Oh, You Sweet Thing

Foie gras is usually seen at the dinner hour, and served as a savory dish. But there’s a sweet side to foie gras that you may be missing. D’Artagnan client Faun, a restaurant in Brooklyn, NY, has surprised the food literati with foie gras French toast, served at brunch with walnuts and maple syrup. Gothamist reports on…

Savory Dessert Ideas

If you are looking for a creative way to end a meal, look no further than the collection of D’Artagnan products. While most of the items may have obvious savory applications, dessert ideas abound if you open your eyes to them. With ingredients like duck fat, bacon, foie gras, truffles (plus truffle products like butter),…

The Power of Pasta: 7 Recipes

There is no denying the allure of pasta. With seemingly infinite shapes and sizes, there is pasta for every need. From the homemade to the store-bought, pasta is always welcome at the table, no matter what the season. When we cook pasta, we like to play with ingredients like duck bacon and foie gras, truffles…

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…

Classic Dish: Beef Wellington

The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are reasons that these recipes became classics. In this series we will share some of those stories, and our versions of the recipes so that you can rediscover these dishes at home….

Foie Gras + Champagne = New Year’s Eve

The best New Year’s Eve party holds delights for the senses, especially our favorite sense: taste. With champagne, truffles, caviar, foie gras and charcuterie you have the makings of a very fine evening. Let’s talk about foie gras, shall we? There are so many ways to enjoy it, but here are five simple ideas for getting…

Anatomy of the Ultimate Burger

For us, the best burger always begins with a Wagyu beef patty. By the way, they are currently 40% off in our freezer sale … wink, wink. You will elevate any burger when you start with this marvelous beef. Classic bacon cheeseburger with Wagyu?  Yep, it’s even better. But we like our Ultimate Wagyu, Foie Gras…

7 Stellar Thanksgiving Sides

It’s that time of year again, when you trot out the tried-and-true recipes for Thanksgiving dinner. Is there an adventurous part of you that wants to shake things up and try something new? It can be tricky at Thanksgiving, because someone is going to want Grandma’s stuffing or those familiar mushy Brussels sprouts. Here are…

The Whole Foie Gras Duck

Ariane was honored to be a guest lecturer at the Institute of Culinary Education in NYC last week. Ariane is committed to educating and supporting the next generation of chefs, and she enjoys going to culinary schools to share her experience and wisdom. This time she demonstrated breaking down a whole duck – with the foie…

Ariane Debunks the Foie Gras Myths

Ariane has been preaching the gospel of foie gras since the earliest days of D’Artagnan. She started the company to sell the first fresh foie gras raised in the United States. Today she is the leading expert on the subject. Erin Mosbaugh at the blog First We Feast interviewed her on the controversial topic, visited…

Duckspotting @ TRU, Chicago

Duckspotting is snapping  pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in! Where: TRU What: Chef Anthony Martin’s Seared Foie Gras, 10 Grapes, Crisp Chestnut How:   TRU is at 676…

Duckspotting @ Sycamore, Lansdowne, PA

Duckspotting is snapping & sending in pics of dishes, from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in! This photo was sent in via Twitter – we love when that happens! Where: Sycamore…