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Top 7 Favorites for Game Day Grub

Football fans who also happen to be foodies know that the Super Bowl is a chance to eat well and to show off their kitchen skills to a whole party at the big game.

First off, we are offering 15% off a choice selection of items like ribs, sausages, ground beef (Wagyu included!) and various nibbles that require little prep. All will be welcome additions to your game-day lineup.

And when it comes to recipes, we’ve got you covered with some serious game day grub.

With a nod to New England, we love a good lobster roll. And with our hickory smoked bacon on top, these are the best. Plus they are fairly easy to eat on a couch in a crowded room.

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Speaking of bacon, bring your “A” game to the chips and dip with this utterly addictive wild mushroom and bacon creamy dip. Use the best, solidly-built potato chips you can find to scoop up this heavenly stuff. Double the recipe for a big crowd.

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Somebody had to say it: ribs make life complete. While these sweet-and-sticky ribs are just that, it’s worth all the wet-naps in the world to have these piled high for the party. Use our Berkshire pork baby back ribs for the recipe and know the taste of victory.

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Looking for something less hands-on? Try a big pot of gumbo, made with our spicy andouille sausage. This will serve up easily; just stack some bowls and put out the spoons. Make it a day ahead for convenience.

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For another one-pot meal that is sure to please, use buffalo meat in this wild take on classic chili. We like the simple things in life, done with a twist. Heirloom beans and buffalo (we adapted it to use ground meat) make this recipe an all-American dish.

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And where there is chili, there should be cornbread. Watch the crumbs, fellows! Our recipe is enhanced with bacon. But of course it is.

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Here’s another idea we love. Anyone can pull pork, but who is planning to pull duck leg confit? Here the real work is in making your own sauce (so worth a little effort!). The duck leg confit shreds up real easy, so making these sandwiches is a breeze.

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Enjoy the Super Bowl! And just remember, the real game is in the kitchen. May the best team, er … cook, win

 

 

Freezer Sale Going on NOW!

We’ve just done an inventory in our massive refrigerated warehouse. And guess what? We found some deals for you in the freezer! Shop early for best selection, because we have limited quantities.

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Save 15% off All Duck!

For many of us the New Year offers a reset, a return to basics. At D’Artagnan that means duck. Thirty years ago Ariane began the company with duck products, and while she quickly expanded our offerings, duck is where it all started. So in the first weeks of our 30th year, we celebrate the simple pleasures of duck with 15% off at dartagnan.com.

Enjoy duck breast, duck legs (raw and confit), whole duck, duck fat and our signature prepared duck products. So go ahead, cook some duck! It’s easy to do at home, as our video with Sara Moulton proves.

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FLASH SALE TODAY! 12 Hours Only

Cozy winter routines – like braising and slow roasting – go hand-in-hand with our flash sale today. Save up to 40% off select items now. There’s something for everyone, from wild boar and pasture-raised beef stripsteak to our 3-ounce tub of truffle butter. Save big and get a case of six to stash in the freezer.  You’ll be glad you did. Truffle butter popcorn, anyone?

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This limited-time offer is valid Monday 1/12/15 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.

Garlic & Black Truffle Mashed Potatoes

This recipe is inspired by the classic Joël Robuchon mashed potato recipe which calls for equal parts potato and butter. Garlic cloves slow-cooked in duck fat are added, along with a generous amount of black truffle butter for intensely earthy and rich potatoes.

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Ingredients

2lbs Yukon Gold potatoes, peeled and cut into large chunks
8-12 tablespoons Black Truffle Butter, more as needed
4 cloves Garlic Confit
Coarse salt & freshly ground black pepper, to taste
Fresh Black Truffle, for shaving (optional)

Preparation

1. Bring a large pot of salted water to a boil and add potatoes. Cook until just fork-tender. You don’t want soggy potatoes.

2. Drain potatoes in a colander and shake well to remove excess water.

3. Place potatoes in a large bowl, add truffle butter and season with salt and pepper. Mash the butter into the potatoes with a masher to desired consistency. They can be as chunky or smooth as you like. Alternatively, you can pass the potatoes through a ricer and then mix in butter and garlic confit, making sure to mash garlic into potatoes with back of spoon. Adjust seasoning and top with thinly-shaved black truffle. Serve.

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.

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Duck Fat 50: Oven-Roasted Veggie Fries

If you like potatoes with duck fat, you’ll love these. Gorgeous roasted vegetable “fries” get extra flavor and color from a swath of luscious duck fat right before baking. Delicious as a side dish or chilly day snack.Recipe_Oven_Veggie_Fries_HomeMedium (1)

Ingredients

Assorted root veggies, such as parsnips, turnips, carrots, and beets; scrubbed, peeled and cut into ¼ inch sticks
Duck fat, softened
Coarse salt
Finely chopped parsley (optional)

Preparation

1. Preheat oven to 400 degrees F.

2. In a large bowl, toss veggie sticks with a few generous drizzles of with a drizzle of duck fat. Make sure each stick is evenly shiny with fat. Season with salt.

3. Spread evenly, in a single layer, on a rimmed baking sheet. Bake until golden brown and cooked through, flipping halfway through baking time. Fries should take about 15-25 minutes.

4. Remove from oven, taste for seasoning and season with salt if needed. Sprinkle with parsley (if using), and serve immediately.

National Cassoulet Day … and a SALE!

We’ve always celebrated cassoulet. Sometimes in October, sometimes in January. Last year we even had a Cassoulet War in February, with chefs competing against each other for trophies!  To us, winter is cassoulet season. Or at least it’s an excuse to eat lots of cassoulet.

That’s why we are so excited about National Cassoulet Day.  This year Chase’s Calendar of Events is recognizing it as an official holiday on January 9, thanks to our friend Chef Philippe Bertineau and the team at Benoit in NYC. Check the hashtag #NationalCassouletDay on social media to follow al the action. Join D’Artagnan and over 30 restaurants in New York City as we celebrate this iconic dish together.

Cassoulet Day Chase's Calendar

For our part, we are offering 15% off our cassoulet kit this week (January 5 – 9, 2015).  Get yours soon and discover the true joys of making a cassoulet at home. It’s not as complicated as you think. If you can sear sausages in a pan, and cook beans, you are pretty well set with the necessary skills. Scan the recipe here.

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Read this earlier post to earn more about the history of the cassoulet and the fierce competitiveness between the towns of Southwest France for the one true version of cassoulet. You can also listen to a cassoulet-themed song, and join in the general cassoulet mania!

Throw a cassoulet party for up to 12 friends and family with our kit that includes the ingredients you need…you can even purchase our exclusive clay bowl imported from France if you want to keep it truly authentic.

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After the cassoulet feast …

 

 

5 Pork Recipes We Love

It’s simple. Pork is nature’s candy. We love to cook it and to eat it, and suspect you feel the same.  Every bit of the pig offers a tasty cut, and we appreciate them all, from pork chops to racks of ribs and beyond.

So here are 5 recipes for pork that will inspire you to heat up the stove and get cooking. Use our outstanding Berkshire pork for best results.

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Pork Schnitzel

Because, schnitzel. We love the crunchy crust and in all honestly, there is some pounding involved. It’s a wonderful release for stress. The recipe is here.

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Pork Chops with Crisp Ventrèche and White Bean Ragu

This is an Amanda Freitag recipe. We love the way she cuts her pork chops double size. And she called this “pork on pork,” so you know that’s insanely good. Plus, we have a video of her making this dish with Ariane.

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Berkshire Pork Loin Stuffed with Apples, Cranberry, and Bacon

Loving the pork loin. This jewel-like creation – which includes bacon – will feed 12 or more people, so it’s ideal for a big party or holiday.

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Pork Stew with Sweet Potatoes & Prunes

We had to include this stew, not only because it combines prunes, which are perfect with pork, but because it’s a hearty meal for a wintry dinner. And it’s just so comforting.

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Pork Chops with Apples

What is it about pork and fruit? It always works.  And this simple Lucinda Scala Quinn recipe for pork chops with apples demonstrates the successful partnership admirably.

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Bub City’s Pulled Pork Sandwich

This one is a bonus – recipe number 6! You need a smoker for this Doug Psaltis recipe, but who doesn’t love a pulled pork sandwich?  No smoker? Find a friend with one and work on this worthy project together.

Bonne Annee – Happy New Year!

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