They say everyone is Irish on St. Patrick’s Day… even the French! We’re just happy to eat like the Irish (and maybe quaff a few beers) on this saint’s day.
We’d like you to do the same. This week, enjoy 10% off a selection of beefy, lamby and porky items that will help you to celebrate all things Irish this March 17. Erin go bragh!
If you are looking for recipes, you can always check our site for inspiration. We like this Irish Stout Lamb Loin with Colcannon for a traditional meal. Of course, there’s always Corned Beef. And then, a meat pie is so satisfying - this Wagyu Beef Shepherd’s Pie is especially so.
If a hand pie is what you crave, try these Dingle Pies from The Country Cooking of Ireland by Colman Andrews. They are a savory, rustic staple at Ireland’s oldest festival, Puck Fair.
We are obsessed with duck. It’s kind of our thing. And we’ve heard that you like duck as much as we do.
That’s why we’re kicking off the month of March with a giant all-things-duck sale!
This means that duck leg confit, raw moulard duck breast, whole Rohan, Muscovy or Pekin duck, smoked duck breast, duck rillettes, duck prosciutto, duck bacon, duck sausage, duck fat and even our cassoulet kit (it’s got duck in it!) are all specially priced to tempt you.
What are you waiting for? Shop and save 15% on any duck of your choice this week at dartagnan.com.
If you need a little inspiration …
Just for you – to banish winter’s remaining gloom – a 50% off sale on small foie gras torchon!
Photo: March 2014 Elle Decor, by Nina Westervelt
We already knew the Barefoot Contessa Ina Garten uses our white truffle butter in her tagliaterre recipe and recommends it on TV and in her books. Thank you, Ina!
But we were surprised to learn that supermodel Iman loves it too! It is listed in the March issue of Elle Decor as one of the 12 things she cannot live without. We’re thrilled to be on her list – and we hope you add white truffle butter to your must-have items.
As a way to spread the love, we are giving away a case of white truffle butter on our Facebook page. So head over there and “like” our page to enter.
What would you do with a case of six 3 ounce tubs of white truffle butter? We have a few ideas here.
There’s no need to hunt for good game. We’ve got always-tender, never-gamey venison from New Zealand that will become your favorite red meat.
Try venison this week and save 20% when you order from dartagnan.com.
Now through January 17, 2014.
“Cassoulet, like life itself, is not so simple as it seems.” - Paula Wolfert
But our cassoulet recipe kit makes it a whole lot simpler. It includes all the ingredients you need to make a cassoulet to serve 12 (with leftovers) and a clay bowl (cassole) for baking it.
Duck leg confit, duck and pork sausages, ventreche, duck fat, demi-glace and the all-important Tarbais beans are the simple ingredients of this legendary dish. The magic happens when all the flavors mingle together into a thick stew that is ideal for cold winter days. Just get a few bottles of Madiran or Malbec wine and invite some friends over for dinner.
Learn more about the preparation and history of cassoulet here. And the reason we insist on using Tarbais beans here.
Click through to shop the 15% off sale now, because the deal ends Sunday, January 12, 2014.
We will be watching the new season of The Taste on ABC tonight at 8 PM EST. Not only because our chef friends are on the show, but some of our products might make an appearance as well <wink, wink>. You can take a sneak peak on the ABC website here.
Tune in tonight and see what happens as competitors are judged on one blind spoonful by Anthony Bourdain, Nigella Lawson, Marcus Samuelsson and Ludo Lefebvre.
The December issue of Saveur magazine has a cover story about our favorite bird: duck. Yes, it mentions us, but that’s not why we think it’s a great piece. Our friend Hank Shaw is also quoted, which is appropriate. His new book “Duck, Duck, Goose” is our favorite book of the season. It’s got all you could possibly need to know about ducks and geese, along with some fine recipes.
You can read the entire fantastic article on the Saveur site, after which we wager you’ll be inspired to cook some duck for dinner.
It’s really quite easy, as this Saveur video with Ariane proves. Her seared duck magret is a tradition handed down by her father, Chef Andre Daguin, who invented the preparation. Read, watch and then get in the kitchen and make duck!
We love these illustrations Saveur did of our products. This is a really useful breakdown of all the parts of the duck. Everything but the quack.
We’re giving away a GRANDE CHARCUTERIE GIFT BASKET on our Facebook page. It’s the perfect way to celebrate the holidays (a little gift for yourself, maybe?).
With a value of $99.99 and 8 of our signature pieces of charcuterie packed inside, this is a savory gift basket anyone would enjoy.
Head on over and enter for your chance to win. Get social and share the giveaway to increase your chances. Bonne chance!
Must be at least 18 years old to enter. Valid only in the United States. Giveaway ends Dec. 18, 2013.