Yes, folks, it’s that time again. Thoughts turn to glistening, roasted birds and an endless array of side dishes. Guest lists and seating arrangements. New recipes and the tried-and-true family traditions.
But it all centers on the bird. Organic, heritage breed, natural and totally wild turkeys are all options at dartagnan.com. And for those who like white meat, we offer organic and natural turkey breast.
Not a fan of turkey? Other festive fare includes capon and goose.
Because we source from small farms, we have a limited supply of birds every year. Those in the know order early before we start selling out. So head over to our site and get started. You will feel better once you know that your turkey (or goose) can be crossed off the list.
As Tee from Richmond, VA said of her D’Artagnan organic turkey last year:
“This was the best turkey I have ever cooked or eaten. The breast was very large and the turkey was so juicy! Just oven roasted. Nothing extra special in my preparation of the turkey – it’s just THAT good.”
It’s the official start of grilling season and you will need some meat for that grill if you’re doing things right.
We thought you might like to celebrate with us and save when you buy for Memorial Day. Use the code MEMORIALDAY at checkout, through May 23.
If your mama likes food, we’ve got just the thing for her this Mother’s Day. Save 15% on our selection, including items like foie gras with truffles, bacon and sizable pork chops. Use our ingredients to make that special mother a memorable meal. Or give the gift of charcuterie with one of our brimming baskets.
Shop here, shop now. Our Mother’s Day sale ends Friday, May 9. But you need to order by 12 noon EST on Thursday, May 8 to get your order in time for mother.
Why is this night different from all other nights? On this night, we eat a proper feast, with multiple courses. And lots of wine. We sing and we lean on comfortable cushions. On this night our bread is flat, but our spirits are high.
Chag Sameach Pesach. May your seder be long and your herbs bitter. And may someone else clean up the matzoh crumbs.
Everyone is Irish on St. Patrick’s Day…even the French. We wish you hearty meals and ample drink, and may the luck of the Irish follow you all year.
January 23rd is the day to curl up with your meaty pie and celebrate this food holiday in carnivore style.
We love a pie filled with meat — from chicken pot pie to steak, ale and kidney pie. Cornish pasties or any hand-held pie rank high on our list. Shepherd’s pie with Wagyu beef is a favorite recipe, too. Lamb tucks nicely into a crust, and so does venison or wild boar. You can say all you like about apple pie, we’ll take a meat pie any day.
Wishing you a happy new year filling with delicious adventures – both sweet and savory.
Here are some some vintage New Year’s greetings from the turn of the last century for you to enjoy. Our penchant for all things French will be obvious, but there are several interesting cards in English as well. We were delighted to find so many images of lucky pigs – yes, it turns out they are more than just tasty! There were so many ways to express your best wishes during the golden age of the postcard.
The postcard was the text message of the early 20th century. To give you a sense of how prevalent it was, in 1907 over 577 million postcards were mailed, at a time when the US population was only 88 million. And the postal service delivered mail to homes several times a day! Often a postcard arriving in the morning would confirm the arrival time of a train that very evening.
Our gift to you this season is 15% off your New Year’s Eve order! Enter code: NEWYEAR14 at checkout to receive 15% off your order of $100 or more. Order by 12 PM EST on December 30 to take advantage of this savings and for delivery on December 31, 2013. SHOP NOW!
*Order cut-off times are subject to change.
The tradition of a roasted goose on the holiday table goes way, way back. The people of ancient Greece and Rome may have been celebrating different festivals, but they did so with the very same bird we do. From medieval days right through to the Victorian depiction in Charles Dickens, the goose has remained the ubiquitous holiday bird in all of Europe.
The reason is the natural rhythm of its lifespan; a goose is at its fattest (think tastiest) after it feeds on late harvest grains to bulk up for the cold months. And that falls right in step with the autumnal and winter holidays.
If you’ve decided you want to be a part of this long tradition, but have never prepared a goose before, there are a few things you should know. Of course, roasting a big bird like a turkey or a duck is much the same process. One thing you will notice is an astonishing amount of fat renders out of a goose.
There’s no reason to get nervous about your goose, just be prepared. Check out the tips on our website here and here.
And watch Ariane talking goose in the Le Creuset Film Series below.
We have several goose recipes, including this Alsatian one which involves foie gras and chestnuts (lovely for the holidays). One of the nice things about the dark meat of a goose is how it well pairs with fruits, such as the pears in this recipe.
Ariane’s favorite version is the gala goose here, a recipe in which the goose is first poached and then roasted, which tenderizes the meat, renders out the fat and allows the skin to crisp. Though it’s an involved process, this really is the right way to cook your goose. And you get the benefit of all that lovely fat rendered cleanly out; it’s perfect for the potatoes or other vegetables you serve alongside the main attraction.