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Posts tagged ‘d’artagnan recipes’

Time to Pre-Order Your Turkey!

Every year we get a limited number of turkeys. It’s just part of doing business with small farms. That’s why we encourage you to pre-order soon, to ensure best selection. We say pre-order because we won’t start shipping until just before Thanksgiving – on Friday Nov. 20th to be precise.


We offer organic turkeys in a wide range of sizes. This organic bird has been described as the “best turkey ever” by many of our customers. Once you go organic, you can never go back to commodity turkey again. You can learn more about these turkeys and pre-order here.

A very fine bird is the heritage turkey. This one is not available in large sizes, because the old breeds just can’t grow that big.  Heritage breed turkeys have deeper flavor and darker meat; they taste like turkey used to. And if you are feeding a crowd that likes white breast meat,  you may want  to supplement with a turkey breast. The heritage breeds just don’t boast as large a breast as the modern broad-breasted white turkeys. Please note that we have even fewer of these rare birds. Learn more about how they are raised and reserve yours today.

And for the adventurous eater, we offer wild turkey.  These are turkeys in their natural state – the largest size is only ten pounds. They do not feature a prominent breast. It will be a very authentic Thanksgiving with one of these birds on the table.

For those who don’t want turkey at all, we also offer capons and geese. These birds are more traditional in Europe and are ideal for smaller groups.


Read our guide on roasting your big bird for the holiday.

Check our recipes for the holiday table.



Second Annual Cassoulet War

Last year we hosted a Cassoulet War in NYC and had a blast. So we are doing it again! Join us on September 24, 2015 at The Standard Highline Biergarten and sample 15 cassoulets from 15 different chefs.


And if you can’t make it, join in the fun at home. Order your cassoulet kit and save 15% now through Sunday, September 20. Or get ingredients for cassoulet (also on sale) and create your own version of this iconic dish.

Be sure to post your photos on Facebook, Twitter or Instagram – and use #CassouletWar so we can all see what you made!

Cassoulet in Cassole

Valentine’s Day at Home: Dessert

We are definitely known for the savory things in life.  Bacon? We’ll come running. But when there’s chocolate with bacon in it, we’re running even faster.  If you feel the same way, and want something a bit unconventional for your Valentine’s Day dessert, have a look at these recipes.

Bacon brittle is our go-to for holiday gifts. This sweet and savory combination is delightful to munch on any time, but you can serve it with vanilla ice cream for an unexpected twist on dessert.

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Valentine’s Day at Home: The Main Event

What’s for dinner on Valentine’s Day? For those who like eat in, here are a few inspirational recipes.

If you’re cooking to impress and are not intimidated by a classic dish, our Tournedos Rossini offers a trifecta of flavors: filet mignon, foie gras, black truffle. Surprisingly simple and totally decadent.

Named for the composer Rossini and created by one or another of the famous chefs of the nineteenth century. Was it Carême? Escoffier? Or Dugléré? Whoever was responsible, we thank him.

tournedos rossini1

Read more

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.


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.


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.


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.


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.


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


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.


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.


New Year’s Eve Party

We think every party needs a charcuterie board on the table. With that strong beginning, you can serve all manner of tasty nibbles and host a New Year’s Eve party that everyone will talk about well into next year.

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If you take our suggestion and serve charcuterie – duck rillettes, pâté, saucisson sec – these quick pickled mushrooms will complement the rich flavors and textures nicely.


Our chorizo croquettes are served with smoky paprika sauce and make a fabulous finger food for a New Year’s Eve party.


Get the best puff pastry you can find for these mushroom vol-au-vents. And let the vegetarians know that you will have tasty options for them.


New Year’s Eve calls for the fancy stuff. Our caviar pairs well with baby red potatoes and crème fraiche in this simple –  yet elegant – recipe.


These dainty deviled quail eggs with porcini and parmesan  will be a hit. Set them in a drift of parmesan cheese and watch them vanish fast.

porcini eggs

And after the revelry is done, and you are looking for a fortifying New Year’s Day brunch, look to our recipes for inspiration. Because bacon helps make everything better. Your resolutions actually begin January 2.


Oatmeal Cookies with Bacon, Apple & Pecans

We’re fond of baking with bacon.  Our Berkshire-breed, applewood smoked bacon makes these cookies a carnivore favorite.

Cookies for dessert? Yes. Cookies for breakfast? Sure! These hearty oatmeal cookies are studded with crumbled bacon, toasted pecans, and two kinds of apples, then sprinkled with maple sugar for an extra dimension of flavor. They’re sweet and salty, chewy and crisp – delicious no matter when you eat them!



6-8 slices applewood smoked bacon
1 1/2 cups pecans
2 sticks unsalted butter, at room temperature
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoons pure vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 cups old-fashioned oatmeal
1 cup chopped Granny Smith apple
½ cup chopped dried apple
Coarse grained maple sugar


1. In a skillet set over medium heat, cook the bacon until crisp. Drain bacon slices on paper toweling then chop. Set aside, along with 1 tablespoon of bacon fat.

2. Preheat the oven to 350 degrees F.

3.Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop coarsely.

4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, bacon fat, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time. Add vanilla.

5. Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Stir in the oats, apples, bacon, and pecans and mix just until combined.

6. Drop 2-inch mounds of dough onto sheet pans lined with parchment paper or silicon mats. Flatten slightly with a damp hand. Sprinkle the top of each cookie with maple sugar. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Favorite Side Dishes for Thanksgiving

This week we are offering 15% off holiday essentials – we think of them as the “little helpers” to ease you through this year’s holiday meal and make it extra-special. Things like black truffle butter, duck fat, demi-glace and bacon. Imported French chestnuts and porcini powder bring earthy flavor and umami to recipes like classic stuffing. Speaking of which, maybe your stuffing needs a little foie gras this year. These cubes of flash-frozen foie gras are quite handy at the holidays.

For further inspiration, here are a few of our favorite things to make for the Thanksgiving meal. Just click on the photo for the recipe.



D'Artagnan Food products

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A Salad Post (Scandalous!)

You don’t have to double check – this is the D’Artagnan blog, and you did just read the word “salad.” We are known as hardcore carnivores, but we are hungry omnivores with an appreciation for a well-composed salad. As long as there is some meat on it.

And it’s summer  – the perfect time to try one of our favorite salads, like this smoked duck and cherry salad that serves beautifully as a cold supper on a hot night.


While this salad is perfect for brunch, it could easily satisfy as a dinner. The winning combination of bacon and eggs works well on a bed of asparagus.


A somewhat less traditional salad, with the frisée and romaine lettuces lightly browned in butter, makes a delicious surprise.  Then the salad dressing is stirred in the hot pan. Now that is a salad! Watch Marcus Samuelsson demonstrate the technique in this video with Ariane. The rich red meat of squab deserves a bed of salad like this. Did we mention the plums wrapped in bacon? Oh, yeah.


A yearlong favorite, the simplest salad of all: duck confit shredded and served atop your favorite greens.  Our recipe has an Asian flair, but you can dress the salad with a basic vinaigrette as well, with equally satisfying results. Get the confit crispy under the broiler for maximum effect. Recipe_Crispy_Duck_Salad_HomeMedium

While it seems minimal, this salad of thinly-sliced cucumbers offers a refreshing crunch when paired with lamb.  Is is salad? We will allow it.


The classic Cobb salad gets a D’Artagnan spin with smoked chicken breast, tiny quail eggs and hickory smoked bacon. We must admit, it’s a a great salad.

Cobb Salad 2