When Cauliflower Meets Truffle Butter

Cauliflower is gaining on kale as the vegetable of moment. It’s showing up in all kinds of recipes, and brings back over 25 million hits in a Google search. We love our vegetables at D’Artagnan; we just like them a little better with truffle butter and cream. So this Truffled Cauliflower Gratin recipe is just our…

Makes a Gourmet Meal in Minutes

Have you tried Duck Leg Confit? It’s a signature D’Artagnan product – and a tasty one! The meaty legs of duck are cooked in aromatic juices until tender. This fully-cooked product is our favorite fast food. Here are two recent reviews left on our website about our duck confit. We love to see how people…

Never Had Venison Before …

Have you tried venison? We heard from a first-timer named Antonio, a health-conscious foodie, who really enjoyed his venison tenderloin … Never had venison before, but I bought this based on a recommendation from a friend, who suggested I try venison instead of lamb. He couldn’t have been more right. Extremely tender, and very flavorful. I…

Brining Your Meat

To brine or not to brine? Our favorite fried chicken recipe – Thomas Keller’s Buttermilk Fried Chicken – begins with a brine. So what is brining all about? What is Brining? At its most basic, brining is submerging meat in a solution of salt and water for many hours before cooking, enhancing the meat’s ability…

The Best Fried Chicken Recipe

The most popular chicken recipe on our site is Thomas Keller’s Buttermilk Fried Chicken.  And we can’t say that we’re  surprised. The internet loves this recipe, and so do we. Keller’s Ad Hoc restaurant is famous for this fried chicken, brined for 12 hours with herbs  and lemon.  The meat is well-seasoned, super juicy and…

When You Give a Fig …

…about eating truly ripe fruit, you need to buy it seasonally and locally. So hit the farmer’s market and bring home a little basket of figs. It’s fig season and they are perfect now, whether eaten out of hand or paired with charcuterie like Jambon de Bayonne, smoked duck breast, duck prosciutto or bacon. Mmm…bacon-wrapped figs. And then…

Meet the Mushrooms: Hen of the Woods

Did you know that September is National Mushroom Month? We don’t need an excuse to celebrate the wonders of fungi, but we’ll take it.  All month long, we will be talking about our friends in the mushroom kingdom. We recently added several new varieties of fresh mushrooms to our offerings at dartagnan.com. Already a favorite among…

What is in that Hummus?

Chestnuts. In our recipe, these meaty nuts take the place of chickpeas for a richer flavor and creamier texture than traditional hummus. Easy to whip up for a party, a snack, or a summer evening supper when it’s too hot to cook, this chestnut hummus recipe is a keeper. Imported from France, D’Artagnan chestnuts are fully-cooked,…

20-Minute Dinner: Duck Bacon Carbonara

Are you cooking with duck bacon? If not, you are missing out. The heady smokey flavor of duck bacon pairs well with pasta, especially when dressed with a creamy sauce. Our duck bacon carbonara (recipe below) is rich, indulgent and deeply satisfying – plus it’s done in under 30 minutes. Perfect for a weeknight dinner….

Happy National Fried Chicken Day!

Because today could easily turn into debauchery at a fast food restaurant, we offer you a recipe for Mini Duck-Fat Fried Chicken and Bacon Waffles with Sriracha Honey. Let’s keep this holiday classy, folks. Fried chicken is a serious thing; there’s no need to eat it from a bucket. Celebrate responsibly.

Let’s Eat … Brunch at Home

Love it or hate it, brunch is a Sunday ritual that is not going away. Late breakfast, early lunch … what better way to celebrate the leisure of a Sunday? Check out this illustrated history of brunch … which traces brunch from a gentlemanly breakfast after the early morning hunt, to Prohibition (you knew there…