Here Are 7 Easy Ways to Enjoy Our Most Popular Foie Gras

Our ready-to-serve medallion of foie gras is creamy, delicious and flecked with black truffles. It can be spread on almost anything, but there are other fun ways to eat it. Read on for 7 simple ideas to get more out of your foie gras medallion.

These 3 Foie Gras Recipes Will Make You a Kitchen Hero

It’s no secret that searing foie gras is super easy. But your guests don’t have to know that with these elegant and fall-ready recipes. With seasonal fruits like cranberries, pear, and the inevitable flavor of pumpkin spice, we’ve got some sure-fire hits for your next dinner party. Or save this post for holiday meal planning…

Our Best-Kept Secret for Eating Foie Gras

Pssst… we’re going to let you in on a kitchen secret. When you want foie gras but don’t need perfect, symmetrical slices, our foie gras cubes are the solution. These foie gras trimmings have the same rich flavor and silky texture of a whole, grade-A lobe of foie gras but at a fraction of the…

Best Foie Gras Recipes for Valentine’s Day Dinner

Channel your inner chef and make something special for Valentine’s dinner with one of our top five foie gras recipes. There are few ingredients so rarified as foie gras, and any meal that includes it is guaranteed to be a memorable one. We’ve gathered some of our most impressive foie gras recipes so you can…

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…

Rediscover a Culinary Classic: What is 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…