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Summer Sale!

Here’s your chance to stock up on favorites – or try something new – in our sizzling summer sale!

Save 15% off anything you buy at dartagnan.com through July 21, 2014.

To take advantage of this exclusive offer, enter SUMMER14 as your promo code at checkout (see complete details below).

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This limited-time offer is valid through 11:59 pm EST on Monday, 7/21/2014. Offer may not be combined with any other offer and is not valid on pending or prior purchases or toward the purchase of Gift Certificates or Value Club Memberships. Offer applies to product purchase only, before shipping and handling; standard shipping charges will be applied. Customers must enter SUMMER14 as the promotion code at checkout to receive offer.

Please note: D’Artagnan products ship overnight via FedEx and are available for delivery Tuesday – Friday. You will be asked to select your delivery date at checkout.

Bastille Day Sale!

It’s time to picnic, party and play pétanque!  That’s right, it’s almost Bastille Day. Take 20% off a selection of items that are ideal for your celebration on July 14th. Ooh, la, la, foie gras!  Shop now.

Sale prices are good through July 13, 2014 only at dartagnan.com.

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The Duckathlon Redux

If you like to play with your food, the Duckathlon is the place to be.

So what is the Duckathlon exactly?

It’s a culinary obstacle course with multiple challenges – some are tough, some are funny, but all are food and wine related. Except the ones that involve Armagnac, gin and beer.

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It all began as a private event back in 2005 for our chef clients to let down their toques and test their skills in a friendly competition. Some teams wore costumes, themed t-shirts (with foie gras a favorite subject), and crazy hats.

Now for the first time, the Duckathlon is open to the public! That means you and your food-obsessed friends can take the same challenges that stymied the chefs. There are prizes and medals for those teams that score highest.

Not sure you can come as a team of four? We got your back. Purchase a single ticket and we’ll pair you up with a team on site.

And not to worry about our chef friends – they’re still coming,  but this time they will serve you tasting portions of delectable dishes they made with our products.

Our farmers will be there, too. And all proceeds go to the Action Against Hunger FoodLove initiative.

But get your tickets soon – the Duckathlon is on Saturday, June 14, 2014, from 12:00 – 5:00 pm.

You can purchase tickets here. But you cannot buy them at the door!

The team from Felix Restaurant featured a guest member: Elyse Pasqual, who blogs at foodieinternational.com

The team from Felix Restaurant featured a guest member: Elyse Pasquale, who blogs at foodieinternational.com

Want more? Watch this!

 

And the Village Voice just posted about the new Duckathlon, which they urge you to attend.

Heed the call – or in this case, the quack.

We hope to see you there!

 

 

 

Memorial Day Sale Going on NOW!

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.

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Fast Company’s 100 Most Creative People of 2014

We are excited to announce that Ariane made the list at number 86 – Fast Company recognized her for “growing while staying rooted.”

It’s a huge honor to be included on this list of innovators and creative geniuses. Ariane has worked for 30 years to make something old – heritage breed animals raised with care  and compassion – something new again.

We are also thrilled to see our friend Chef April Bloomfield make the list. Big congratulations to all the worthies on the 2014 list!

Image from Fast Company

Image from Fast Company

Save 15% for Mother’s Day!

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.

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Pardon My Foie Gras: Between the Covers

Pardon My Foie Gras was written by the prolific cookbook author Ruth Chier Rosen, and published in 1956. You can see her astounding collection of vintage cookbooks that span decades and cuisines at her blog Food of the Fifties. She even has an app!

Though a far cry from the comprehensive volumes Julia Child penned on French cooking, this little book offers a view into 1950s America and its attitude toward French food. Child’s book Mastering the Art of French Cooking would not appear until 1961, and we all know what happened after that!

Ruth Chier Rosen wrote an entire series of these little cookbooks. Ours measures only 4 x 5 inches, and is spiral bound with plenty of lovely vintage flourishes. Clever titles with puns are common in her oeuvre. The recipes are short, direct and easy to follow.

As you might expect, we have the foie gras themed volume.  It’s all about the “choice cuisine of France,” and we want to share a few of the pages with you here.

PMFG Front Cover & Box

The spiral bound book and a clever box to protect it.

PMFG Frontispiece

Inside the front cover, a very intense Frenchman.

As you can see, Ruth was introducing the concept that eating in the French manner involved caring. There is no place for indifference in cooking or dining.

We like Ruth’s message, and it still resonates: French food need not be intimidating. Do things simply, do them well.

In the French Manner

And here is a selection of several pages and recipes worth noting.

Soups & Sauces

We begin in the beginning. Soups & sauces.

French onion soup is a classic that borders on kitsch at this point. But made at home, with your own stock, it is something wonderful. This recipe may be a bit reductionist. It does not make clear that you must really, truly brown those onions.

The other is for chestnut soup – we love French chestnuts (and we offer them). They are perfect to pair with game and poultry; this sauté with fennel is a favorite of Ariane’s at the holidays.

PMFG onion soup chestnut soup

Two soups you might like to try.

A chapter we cannot skip: the meat and vegetables. It’s nice to see such variety – tripe, veal, lamb, sweetbreads, liver – perhaps easier to find in 1956 America than we might have expected.

Meat & Veg

Let’s get to the meat, shall we?

 

Bouef Bourg

Before Julia made it a household name: Boeuf Bourguignon

paupiettes

Paupiettes de veau

You can see Ariane’s recipe for Paupiettes de Veau, and a video in which she demonstrates the preparation. The translation is “Veal Birds,” because they are also known as oiseaux sans tête, or birds without heads. 

poultry and game

Here’s where it gets interesting.

There are plenty of recipes for chicken, and what French cookbook would be complete without a good roasted chicken recipe? It is the cornerstone of a balanced diet.

Chicken Roti

The photos are all black and white, but the charming illustrations make up for it.

We cannot resist the guinea hen – or pintade, in French. In this recipe, we wonder what happens to the rest of the hen. Naturally, every scrap should be eaten and the bones cooked down for stock. Guinea hen legs are not to be missed.

Pintade

Guinea hen is commonly eaten in France.

We were intrigued by the cassoulet recipe. But this Toulouse cassoulet seems to be missing something – could it be duck? Our version is Gascon all the way, so we are biased, bien sur. And while the simplified translation of “baked beans” is accurate, it leaves out some of the caché of cassoulet. The recipe does not involve any baking in the oven, which is the stage that makes cassoulet all crunchy on the outside.

Toulouse Cassoulet

But where’s the duck?

We were excited to see the offering from the region of Gascony. And this one involved torching a duck, so that’s fun.

cassoulet de canard

There are desserts and dishes with eggs… and some handy information about wine. We just couldn’t resist this chart of vintages from 1927-1955.

vintage chart

And if you are going to drink, please be responsible and use the correct glass.

wine glasses

Make mine crystal, please.

Wine Dinner Menu

Ruth lays out a few menus using her recipes and pairing with wine.

However, there is no foie gras in Pardon My Foie Gras. The closest thing is the pâté in the Tournedos Rossini- we know that’s supposed to be foie gras. In 1956 the only foie gras in the United States was canned pâté de foie gras. And some people still think the word “pâté” is synonymous with foie gras.

As you may now, it wasn’t until Ariane started D’Artagnan in 1985 that any fresh foie gras was available in the U.S. at all. Today we sell a variety of preparations, as well as whole livers and foie gras slices.  So here’s our version of Tournedos Rossini, with a slice of fresh, seared foie gras on top.

Tournedos Rossini

truffle man

On the inside back cover, a happy truffle hunter.

Please meet Mrs. Rosen.

ruth bio

Our little volume came with a card promoting the other titles penned by Ruth and published by her husband Richard Rosen.

Also by Ruth

Look at the last title – there was urban farming in the 1950s! Sure, it’s being reinvented today on rooftops and in vacant lots in cities across America, but here it is in 1956. Ahead of her time?

More by Ruth 2

Intrigued by the first one…

If you come across any of these little books, be sure to scoop them up. They offer a charming view of cooking in the 1950s, and would make unique gifts for those friends who are cookbook collectors.

 

Cinco de Mayo Sale!

Celebrate Cinco de Mayo in meaty style with 15% off our picks for the party. You can’t go wrong with Berkshire Pork Ribs or even our Duck Leg Confit – perfect for shredding and stuffing in tacos or tamales. Ground buffalo and Wagyu beef are both adaptable to your favorite Mexican-inspired recipes.

Check out the sale here. Special pricing ends on May 2, 2014.

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Ariane Debunks the Foie Gras Myths

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.

Ariane First We Feast Foie Gras Screen Shot

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.)

foie gras recipes panel

A Customer Appreciation Sale!

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!

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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!