Ariane has been preaching the gospel of foie gras since the earliest days of D’Artagnan. She started the company to sell the first fresh foie gras raised in the United States. Today she is the leading expert on the subject.
Erin Mosbaugh at the blog First We Feast interviewed her on the controversial topic, visited Hudson Valley Foie Gras, our partner farm, and came away with a better understanding of foie gras.
We share their post and hope that you will share it in turn. Foie gras is a topic that excites a lot of passion on both sides. We only ask that people consider all the facts before drawing conclusions about foie gras. Lucky for those who want to do that, First We Feast does a fine job of explaining and debunking the common myths.
For those who want to learn more about foie gras, try the Artisan Farmers Alliance. And if you want to order some foie gras, we have plenty available on our website, along with recipes to inspire. (Yes, we can ship foie gras to citizens of California. The prohibition on foie gras applies only to sales and production in the state.)
We’re having a sale in your honor! It’s our way of showing appreciation for your loyalty. Take 15% off everything and anything at dartagnan.com from April 22 through April 24, 2014.
Just remember to use the promo code THANKS at checkout. Enjoy!
Be sure to come visit us on Facebook. And maybe even share photos of what you do with D’Artagnan products. We love to see what’s cooking!
Easter is April 20 and so it’s time to start planning your holiday meal. Enjoy 10% off our lamb, ham and other Easter selections at dartagnan.com.
For inspiration, check our blog post on Easter appetizers and main dishes (along with sides). Not sure about wine pairing for the feast? We’ve got you covered there as well.
Sale ends Thursday, April 17th at midnight EST.
Though it’s cold, we are determined to welcome spring. Celebrate the season along with us, and save 15% on a selection of our favorites.
Shop this week and save.
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.