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A Salad Post (Scandalous!)

You don’t have to double check – this is the D’Artagnan blog, and you did just read the word “salad.” We are known as hardcore carnivores, but we are hungry omnivores with an appreciation for a well-composed salad. As long as there is some meat on it.

And it’s summer  – the perfect time to try one of our favorite salads, like this smoked duck and cherry salad that serves beautifully as a cold supper on a hot night.

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While this salad is perfect for brunch, it could easily satisfy as a dinner. The winning combination of bacon and eggs works well on a bed of asparagus.

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A somewhat less traditional salad, with the frisée and romaine lettuces lightly browned in butter, makes a delicious surprise.  Then the salad dressing is stirred in the hot pan. Now that is a salad! Watch Marcus Samuelsson demonstrate the technique in this video with Ariane. The rich red meat of squab deserves a bed of salad like this. Did we mention the plums wrapped in bacon? Oh, yeah.

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A yearlong favorite, the simplest salad of all: duck confit shredded and served atop your favorite greens.  Our recipe has an Asian flair, but you can dress the salad with a basic vinaigrette as well, with equally satisfying results. Get the confit crispy under the broiler for maximum effect. Recipe_Crispy_Duck_Salad_HomeMedium

While it seems minimal, this salad of thinly-sliced cucumbers offers a refreshing crunch when paired with lamb.  Is is salad? We will allow it.

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The classic Cobb salad gets a D’Artagnan spin with smoked chicken breast, tiny quail eggs and hickory smoked bacon. We must admit, it’s a a great salad.

Cobb Salad 2

 

Ribeye Steaks with Bleu Cheese Sauce & Crispy Shallots

Creamy, cool bleu cheese sauce and crunchy shallot rings are the perfect foil for smoky and rich ribeye steaks – hot off the grill. Serve these beauties with your favorite potato dish and a crisp green salad.

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Ingredients

2 shallots, thinly sliced into rings
¾ cup whole milk
¾ cup all-purpose flour
¼ cup cornstarch
Oil, for frying
Coarse salt
2 cups crumbled blue cheese
¾ cup heavy cream
Freshly cracked black pepper
4 Bone-In Ribeye Steaks, about 20 oz. each

Preparation

1. Add shallots to a small bowl, cover with milk and allow to soak for about 30 minutes. In another small dish, mix together flour and cornstarch. Working in batches, using a fork, dredge the shallot rings in the flour mixture, coating evenly. Put battered rings aside on a plate. In a shallow skillet, heat oil to 350 degrees.

2. Again working in batches, fry battered shallots until golden brown and crisp. Drain on paper towels. Season with coarse salt and set aside.

3. In a small bowl, fold together blue cheese crumbles and cream. Season with pepper. Refrigerate until needed.

4. Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates.

5. Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper.

6. Grill steaks for about 6 minutes on the first side, rotating 90 degrees at the halfway mark to create cross-hatch grill marks, if desired. Using tongs, flip each steak to the other side and grill for another 6 minutes, or until desired doneness. We suggest medium-rare, which would register 125 degrees on an instant-read thermometer.

7. Let steaks rest for 8 -10 minutes before serving, each with a generous spoon of blue cheese sauce. Top with crispy shallots.

Labor Day Sale

Save 15% off  grilling favorites for Labor Day all week at dartagnan.com.

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Flash Sale: 12 Hours Only!

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This limited-time offer is valid Tuesday 8/19/14 from 9:00 am to 9:00 pm EST. Offer may not be combined with any other offer or membership discount and is not valid on pending or prior purchases. Offer applies to product purchase only, before shipping and handling; standard shipping charges will be applied. Valid on select products, while supplies last. SHOP NOW!

Sandwich Savoir-Faire

August is National Sandwich Month!

We think a sandwich is perfect anytime, but in the summer a sandwich makes a neat solution for a quick dinner or a picnic lunch. On a hot evening who wants to cook? Opt instead for a cold sandwich with choice charcuterie and a bottle of rosé. 

Sandwich Quote

We have already laid out a little history and a plan for sandwich domination here.

You may want to just feast your eyes on a few of our favorite sandwich ideas…like this peppery saucisson sec tartine with refreshing slices of cucumber.

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This simple chicken salad sandwich, made with smoked chicken breast and chorizo, was a smash hit at an office tasting.

Chicken Chorizo Sandwich

And though we advocate the cold sandwich as a summer meal, it’s hard to resist the lure of this pulled duck sandwich.

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Or the lobster roll with bacon, which is undoubtedly the perfect summer sandwich.

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A spicy pressed chorizo sandwich with cheese and red peppers satisfies the heat seekers.

Chorizo Sandwich 2

Our smoked duck breast works well in a banh mi sandwich, that perfect melding of French and Vietnamese cuisines.

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However you enjoy sandwiches this month, reflect on how this simple and portable meal has infinite varieties, from haute to humble.

 

“America is a confirmed sandwich nation. Everywhere you go you find sandwich stands, sandwich shops, and nine out of ten people seem to stick to the sandwich-and-glass-of-milk or cup-of-coffee luncheon.” –  James Beard

 

 

Summer Freezer Sale: Save 25%

Use this rare opportunity to save 25% off customer favorites including organic chicken, Wagyu beef, Rocky Mountain lamb and more. Those in the know shop early and shop hard, because quantities are limited and the deals are hot!

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We would like to highlight a few products that you might want to try while they are on sale.

A staff favorite, the Berkshire porterhouse pork chops weigh in at a whopping 16 ounces each (on average). Beautiful and juicy, they are pork at its best.

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Our pasture-raised beef brisket is ready for the smoker or a braise in the oven. Whatever method you choose, this hardworking chunk of flavorful beef will serve you well at dinners and outdoor parties.

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Guinea hen legs? Absolutely! Not eating guinea hen? You’re missing out on some dark, flavorful  meat.  They can be grilled or battered and fried like chicken legs.

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Our annual August Freezer Sale ends Sunday, August 17th, 2014 and quantities are limited so get shopping!

 

Duckspotting @ Felix Restaurant, NYC

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!

Cote de Boeuf Pierre Landet Painted Hills

Where: Felix Restaurant

What: Chef Piere Landet’s Côte de Bœuf

How: Felix Restaurant is at 340 West Broadway, NY, NY 10013  |  for reservations, call (212) 431-0021

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to lilyh@dartagnan.com

Watch the Duckathlon 2014 Video

Drumroll please ….Here’s the video of our first-ever public Duckathlon!

This year our farmers came together with our chef clients and they served up games and challenges, and most importantly plenty of food and drink. Winners were declared, prizes distributed and everyone went home with a full belly and a (slightly) light head.

 

We  had a photo booth by photographer Claire Rosen and all the photos are available right here.

Claire Rosen Photo Booth Montage

For even more photos of all the action, check our Facebook page.

Duckathlon Montage

We want to thank all our sponsors, chefs and farmers … and especially YOU, the public who came and played with us at this unique event. See you next year for Duckathlon 2015!

 

Go Wild for Wagyu with 25% OFF!

We’re have a sale on Wagyu beef this week!  For a limited time only, save 25% off our entire selection of Wagyu. Choose from gold-standard cuts like Boneless Strip Steak, buttery Beef Tenderloin or ultra-marbled Striploin. Buying a whole Wagyu Ribeye doesn’t just save you money – roasting on the bone gives you more flavor. And it gives you a lot of meat cred.

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Elevate your burgers with Wagyu Beef Patties. The 80/20 blend makes burgers so juicy, you won’t need condiments. And for something truly luxurious, try our Ultimate Burger Kit.

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Is your mouth-watering? Don’t delay, sale ends Thursday, July 31st at Midnight EST.

Playing Pinball, Three Musketeers Style

Meet the latest addition to our collection of all things Three Musketeers. This beauty now lives in the lobby of our office. And when it’s switched on, you can play for free! No centimes necessary!

Crop Machine

That is a circa 1964 Rally Three Musketeers pinball machine. Pinball, or un flipper, was once all the rage in the cafés of France. The sad truth is that the age of pinball is coming to an end, according to this article.

Rally was a French company that manufactured interesting pinball machines in the 1960s. They made history in 1966 with the first digital scoring pinball machine. This one, their interpretation of the Three Musketeers, involved three voluptuous babes with swords.

Pinball Machine 3 Pics

Better than XBox!

It’s all in English, because in hipster 1960s France, that was the language of cool, of rock n’ roll caché. Here are some close-up details of the playfield with its garish colors, medieval lettering and even Cardinal Richelieu.

Pinball Details

But the instructions are in French. Here are the cards with rules and prices – and not to worry, we’ve never wagered yet! Click on the photo to enlarge.

Pinball Details Instructions

For more about Rally’s pinball machines, check out the Paris Pinball Museum, where we found this ad for our pinball machine. Très cool….

Pinball Page