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Posts tagged ‘foie gras recipes’

Duckspotting @ TRU, Chicago

Duckspotting is snapping  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!

Our foie gras in Chef Anthony Martin's beautiful dish.

Our foie gras in Chef Anthony Martin’s beautiful dish.

Where: TRU

What: Chef Anthony Martin’s Seared Foie Gras, 10 Grapes, Crisp Chestnut

How:   TRU is at 676 N. ST. CLAIR ST., CHICAGO IL 60611|   for reservations click here or call (312)202-0001

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out!

Duckspotting @ Sycamore, Lansdowne, PA

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!

This photo was sent in via Twitter – we love when that happens!

Foie Gras, Lavendar Biscuit, Kumquat Marmalade, Pickled Strawberries

Our Hudson Valley Foie Gras in a lovely dish that screams summer!

Where: Sycamore Restaurant

What: Chef Sam Jacobson‘s Seared Foie Gras, Lavender Biscuit, Kumquat Marmalade, Pickled Strawberries

How: Sycamore is at 14 S. Lansdowne Ave, Lansdowne, PA 19050  |   for reservations click here or call (484)461-2867

Sycamore serves a $50 chef tasting menu every Tuesday. And just this week Chef Jacobson and his team opened another restaurant – NoBL – that serves “Mediterranean-inspired casual fare” and is BYOB. (Love that!) Check it out here.

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out.

Hudson Valley Farm Trip

On Monday, we hosted one of our famous field trips to Hudson Valley Foie Gras farm. Around 200 chefs from New York, New Jersey, Philadelphia, Washington, DC and Boston traveled in a tour bus caravan, along with D’Artagnan staffers, a brass band and members of the press.

With the looming California foie gras ban attracting a lot of attention about this misunderstood product in mainstream media, we thought it was the perfect time to let chefs see Hudson Valley’s humane practices first-hand. Once a chef sees the process, it’s pretty hard for animal rights activists to convince them that it’s inhumane.

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And chefs took to Twitter to share their farm experiences:

“Good to see that the animal rights people have it completely wrong!”

 “A great afternoon in the Hudson Valley. Humane practices at a foie gras duck farm.”

 “Thanks for having us up to the farm today, an amazing experience. Proud to support them.”

We excel at turning an educational trip into a party. After touring the barns, meeting the ducks and witnessing the feeding, chefs “gavaged” themselves with a lavish duck-centric picnic, Colombelle wines courtesy of Producers Plaimont and Sixpoint craft ales. There were games, live music, and there were photos… enjoy.

Duckspotting @ Tuyo, Miami

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: Tuyo

What: Award-winning Executive Chef Norman Van Aken’s Molasses-Marinated Rohan Duck Breast and Foie Gras and Cornbread Stuffed Quail with Calabaza and Ancho-Pomegranate Reduction

How: Tuyo Restaurant is on the rooftop of Miami Culinary Institute in downtown Miami

415 N.E. Second Ave. Miami, FL 33132 |   for reservations click here or call (305)237-3200

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out!

Celebrating Hanukkah D’Artagnan Style

For eight days and nights, in the dark of winter, Jewish families around the world will celebrate the Festival of Lights, better known as Hanukkah. And each of those nights will be filled with traditional rituals and foods. For those of you looking for something beyond matzoh ball soup, potato latkes and brisket, we have a few ideas that can take Hanukkah to another level. For this, we may have to ignore a few kosher laws, which we hope you can excuse.


Let My People Eat Foie Gras
The Jewish people are credited with bringing the feeding technique that fattens the liver of ducks or geese out of the land of Egypt and into Europe. The rest, as they say, is history.

So it seems particularly appropriate to celebrate Hanukkah with a little foie gras. The terrine is a divine preparation of foie gras, which becomes an instant classic when sliced and served cold with cranberry port reduction as an appetizer. For a hot preparation that is impressive yet simple, sear slices of fresh foie gras in a hot pan, and complement with dried fruit flapjacks for a unique twist on the classic latke.

Leave the kasha varnishkes for Grandma, and instead try our easy-to-make pasta with foie gras and wild mushrooms. If you are feeling particularly guilty about playing fast and loose with this one, use farfelle (bowtie pasta) instead of gemelli pasta. You’ll get over it when you sink your teeth into a cube of sautéed foie gras, and then wipe the bowl clean of the luxurious sauce, redolent of foie gras and mushrooms.

Other Birds of Good Repute
In the old country, a Jewish family was always fattening up some birds for schmaltz (chicken fat, though we use duck fat with great results!) and the roasting pan. It was considered appropriate to slaughter a duck or goose for Hanukkah, roast it and use some of the rendered fat to fry the potato latkes. Banish the thought of the Dickensian Christmas goose, and have a Read more

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