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Posts tagged ‘d’artagnan’
For many of us the New Year offers a reset, a return to basics. At D’Artagnan that means duck. Thirty years ago Ariane began the company with duck products, and while she quickly expanded our offerings, duck is where it all started. So in the first weeks of our 30th year, we celebrate the simple pleasures of duck with 15% off at dartagnan.com.
Enjoy duck breast, duck legs (raw and confit), whole duck, duck fat and our signature prepared duck products. So go ahead, cook some duck! It’s easy to do at home, as our video with Sara Moulton proves.
Cozy winter routines – like braising and slow roasting – go hand-in-hand with our flash sale today. Save up to 40% off select items now. There’s something for everyone, from wild boar and pasture-raised beef stripsteak to our 3-ounce tub of truffle butter. Save big and get a case of six to stash in the freezer. You’ll be glad you did. Truffle butter popcorn, anyone?
This limited-time offer is valid Monday 1/12/15 from 9:00 am to 9:00 pm EST. Offer may not be combined with any other offer or membership discount and is not valid on pending or prior purchases. Offer applies to product purchase only, before shipping and handling; standard shipping charges will be applied. Valid on select products, while supplies last.
This recipe is inspired by the classic Joël Robuchon mashed potato recipe which calls for equal parts potato and butter. Garlic cloves slow-cooked in duck fat are added, along with a generous amount of black truffle butter for intensely earthy and rich potatoes.
2lbs Yukon Gold potatoes, peeled and cut into large chunks
8-12 tablespoons Black Truffle Butter, more as needed
4 cloves Garlic Confit
Coarse salt & freshly ground black pepper, to taste
Fresh Black Truffle, for shaving (optional)
1. Bring a large pot of salted water to a boil and add potatoes. Cook until just fork-tender. You don’t want soggy potatoes.
2. Drain potatoes in a colander and shake well to remove excess water.
3. Place potatoes in a large bowl, add truffle butter and season with salt and pepper. Mash the butter into the potatoes with a masher to desired consistency. They can be as chunky or smooth as you like. Alternatively, you can pass the potatoes through a ricer and then mix in butter and garlic confit, making sure to mash garlic into potatoes with back of spoon. Adjust seasoning and top with thinly-shaved black truffle. Serve.
If you like potatoes with duck fat, you’ll love these. Gorgeous roasted vegetable “fries” get extra flavor and color from a swath of luscious duck fat right before baking. Delicious as a side dish or chilly day snack.
Assorted root veggies, such as parsnips, turnips, carrots, and beets; scrubbed, peeled and cut into ¼ inch sticks
Duck fat, softened
Finely chopped parsley (optional)
1. Preheat oven to 400 degrees F.
2. In a large bowl, toss veggie sticks with a few generous drizzles of with a drizzle of duck fat. Make sure each stick is evenly shiny with fat. Season with salt.
3. Spread evenly, in a single layer, on a rimmed baking sheet. Bake until golden brown and cooked through, flipping halfway through baking time. Fries should take about 15-25 minutes.
4. Remove from oven, taste for seasoning and season with salt if needed. Sprinkle with parsley (if using), and serve immediately.
It’s simple. Pork is nature’s candy. We love to cook it and to eat it, and suspect you feel the same. Every bit of the pig offers a tasty cut, and we appreciate them all, from pork chops to racks of ribs and beyond.
So here are 5 recipes for pork that will inspire you to heat up the stove and get cooking. Use our outstanding Berkshire pork for best results.
Because, schnitzel. We love the crunchy crust and in all honestly, there is some pounding involved. It’s a wonderful release for stress. The recipe is here.
This is an Amanda Freitag recipe. We love the way she cuts her pork chops double size. And she called this “pork on pork,” so you know that’s insanely good. Plus, we have a video of her making this dish with Ariane.
Loving the pork loin. This jewel-like creation – which includes bacon – will feed 12 or more people, so it’s ideal for a big party or holiday.
We had to include this stew, not only because it combines prunes, which are perfect with pork, but because it’s a hearty meal for a wintry dinner. And it’s just so comforting.
What is it about pork and fruit? It always works. And this simple Lucinda Scala Quinn recipe for pork chops with apples demonstrates the successful partnership admirably.
This one is a bonus – recipe number 6! You need a smoker for this Doug Psaltis recipe, but who doesn’t love a pulled pork sandwich? No smoker? Find a friend with one and work on this worthy project together.
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.
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.
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.
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.
Our Secret Ingredients series shines a light on products that make all the difference when cooking with D’Artagnan.
The chestnut tree is nicknamed l’arbre à pain, or “bread tree” in France, with good reason: from sweet to savory, chestnuts make their way into many dishes.
A natural to pair with poultry (turkey, goose, duck) or pork (everything from bacon to stuffed tenderloin). The earthy flavor and dense texture of the chestnut make it a unique – if largely overlooked – addition to any meal.
Find ways to work these little beauties into your recipes.
Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!
Where: Borough + Parlour
What: Chef Drew Yancey’s Smoked Pork Belly, Celery Root, Apple, Marieke Gouda, and Hazelnut
How: Borough is at 730 North Washington Avenue, Minneapolis, MN 55401 | for reservations click here or call (612) 354-3135
Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to firstname.lastname@example.org. Or post on Facebook, Twitter or Instagram with the hashtag #Duckspotting. We’ll give you & the restaurant a shout out!