Foie Gras Cream Puffs with Black Truffle

Looking for a show-stopping appetizer for your Valentine’s Day dinner? Or perhaps the perfect hors d’oeuvre for a party? Amuse your bouche with these crispy choux puffs  – the silky, creamy, truffle-studded foie gras center makes a satisfying contrast of textures. Ingredients 4 tablespoons unsalted butter 2 eggs ½ cup water Pinch of salt ½ cup all-purpose…

Bonus Burgers for Memorial Day

Our celebration of National Burger Month brings us to our final burger: the Breakfast Burger. Now, we all know that the burger is a perfect meal. It may contain all the food groups depending on how you dress it. So why not eat it for breakfast or brunch? A buffalo burger is topped with cheddar cheese,…

Victory! CA Foie Gras Ban Lifted!

A judge today ruled that the ban on foie gras in California goes too far. And so the ban is lifted! It’s now legal to enjoy foie gras again! To celebrate we are offering 20% off all foie gras at dartagnan.com. Break out the Champagne and the Sauternes, because it’s going to be a wild party.

New Year’s Eve with Ariane

The Epoch Times has reported Ariane’s official New Year’s Eve plans. She’s going to ring in 2015 quietly, at home with a few friends. Those friends include Chef Hélène Darroze and Chef Bernard Liberatore, so the food needs to be great. You know it will be.  Ariane is  going to provide the best ingredients from D’Artagnan:…

New Year’s Eve Party

We think every party needs a charcuterie board on the table. With that strong beginning, you can serve all manner of tasty nibbles and host a New Year’s Eve party that everyone will talk about well into next year. If you take our suggestion and serve charcuterie – duck rillettes, pâté, saucisson sec – these…

Happy Hanukkah!

We wish all who celebrate the Festival of Lights a happy and health Hanukkah. May all your latkes be fried in duck fat and topped with foie gras.   

Foie Gras Duckspotting @ Elizabeth Restaurant

A most unusual Duckspotting comes to us from Chicago…and just in time for Halloween! 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! Where:…

Perfect Pork Plating with Anita Lo

Chef Anita Lo of Annisa, a long-time friend of D’Artagnan, was featured on Serious Eats explaining her philosophy behind plating pork loin. Yes, it’s our Berkshire pork, but aside from that, we have a lot of respect for Chef Anita and find this a fascinating peek into the mind of a brilliant chef. We are…

October is ….

… National Chili Month,  National Apple Month and National Pork Month.  Yes, all in October. Who decides these things? Whoever you are, we thank you. To celebrate, we offer you recipes that involve one or more of these, because we don’t have one for pork and apple chili. But that could be interesting…Happy October! Anasazi…

Mad About Mushrooms

We’re more than just meat … did you know that D’Artagnan is also a purveyor of mushrooms?  We follow the seasons around the globe to bring wild mushrooms to our chef clients.  The fragrant and delicate truffles and porcinis, morels, chanterelles, mousserons, hedgehogs, matsutakes, chicken of the woods and many more, come by truck and…

The Duck Press: A French Classic

In the history of world cuisine, French chefs have been accused of being many things, but rarely ever “shy.” The French tradition holds dear the notion of not only using every part of an animal, leaving nothing edible to waste, but also of celebrating certain dishes that that often make more squeamish diners fold their…

Pardon My Foie Gras: Between the Covers

Pardon My Foie Gras was written by the prolific cookbook author Ruth Chier Rosen, and published in 1956. You can see her astounding collection of vintage cookbooks that span decades and cuisines at her blog Food of the Fifties. She even has an app! Though a far cry from the comprehensive volumes Julia Child penned on French…