Just for you – to banish winter’s remaining gloom – a 50% off sale on small foie gras torchon!
Posts tagged ‘foie gras’
For something beyond finger food…that will stick to the ribs and help absorb some of the alcohol on game day, here are our picks.
You can’t go wrong with chili. It’s a one-pot, make-ahead meal that can be ladled out in haste between plays. Melt some cheese on top, serve with corn chips. Or with bacon cornbread. Everyone loves chili. We take ours with buffalo, thank you.
For a variation on the theme, this tomatillo and lamb stew is hearty, warming, and a lovely surprise for your Super Bowl guests. You might serve it with tortillas to soak up the luscious juices.
Forget about the Velveeta shortage and try eating real macaroni with real cheese. And real truffles.
Whether you follow directions and make individual ramekins of this decadent mac ‘n’ cheese, or whip up a huge batch and dole out spoonfuls, this is a dish not easily forgotten. Which is to say that when truffles and cream meet over noodles of any kind, there is true magic. Get good at making this, because it will be requested again and again.
No sooner do we think of mac-n-cheese than sliders come to mind. Did we promise a foie-gras-free zone? Sorry about that! These buffalo mini burgers with foie gras are too tempting. Not to worry, it’s just our medallion of foie gras with truffles, which we treat as a spread in this recipe. So easy! The sweet-sour tangy flavor of the onion marmalade balances this burger beautifully.
Class up the party with a massive Berkshire pork loin, prepared simply: stuffed with garlic and herbs, rolled, tied and then roasted. It’s an easy way to serve up to 10 people and it sure looks impressive.
And there’s always ribs. Glorious ribs. Smoky, sweet, sticky ribs. Roasted in the oven and slathered with sauce…pork spare ribs or St. Louis style, beef short ribs or even wild boar ribs … we never saw a rib we didn’t like. Serve up platters of ribs and make everyone happy this Super Bowl Sunday.
Our venison is unlike the venison you may have tried in the past. Hunted venison is the most common stuff we come across, and there is a lot of uncertainty in the wild. Stress, age and diet all play roles in the taste and texture of the meat.
The venison we sell is farmed in the vast pastures of New Zealand, which means these deer eat a controlled diet of grass, and are processed at the ideal age. They are certified by Cervena, which guarantees that the animals are raised with humane care, fed only a controlled grass diet and are processed at a certain age. As a result, many people are surprised when they first try our venison. It is lean yet tender, and not at all gamey. It’s a perfect option for red-meat recipes when you grow tired of beef. Venison is both elegant (think the lord of the manor) and rustic (think generations of hunters).
Here are a few recipes to inspire your cooking adventures with venison.
1 to 1 1/2 pounds Hudson Valley Grade A duck foie gras
1 3/4 pounds venison stew meat, sinew and tendons removed, if any
2 tablespoons red onion, finely chopped
1/2 teaspoon red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons fresh chives, finely minced
1/2 teaspoon Aleppo chile pepper
2 tablespoons extra-virgin olive oil
Coarsely-ground black pepper
1 teaspoon capers, coarsely chopped
1 loaf country-style bread, sliced 1 inch thick
1. Preheat oven to 375 degrees F. Season the foie gras with salt and pepper. Place the foie gras in a small roasting pan or ovenproof sauté pan that is slightly larger than the size of the foie. Roast for 25 to 30 minutes, until the liver has browned and the flesh is firm to the touch. Reserve the fat that has rendered from the foie gras and let the lobe cool in the refrigerator until ready for use.
2. While the lobe of foie gras is cooling, put the venison through the meat grinder on a 1/4 inch cutting die. Grind the meat into a cold bowl, then cover with plastic wrap and place in the refrigerator. Once the meat is cold again, dice the cooled foie gras into 1/4 inch pieces then add to the bowl with the meat. Add remaining ingredients and mix gently. Taste the mixture and adjust the seasoning with salt and pepper then mound onto cold plates to be served. Slather the slices of grilled bread with foie gras fat and grill both sides, serving 2 pieces per person with a few extra for folks who need more.
1 frenched venison ribrack, cut into 4 double chops
1 tablespoon olive oil
Coarsely-ground black pepper
1 pound red radishes
1/2 cup sugar
1 container veal demi-glace, diluted in 1 cup of water
4 tablespoons unsalted butter
1 duck leg confit
1 pint heavy cream
8 ounces brioche, cut into small pieces
1. For the spoonbread: Preheat oven to 325 degrees F. In a bowl, combine duck confit, eggs, heavy cream, and brioche. Stir gently until bread is evenly saturated. Season with salt and pepper. Place in an 8×8″ baking dish. Bake for 45 minutes or until set.
2. For the radishes: In a medium saucepot over medium heat combine radishes, sugar, and diluted demi-glace. Bring to a simmer. Cover and cook until the radishes are tender. Strain the radishes out and reduce the liquid until thick and syrupy. Stir in the butter. Keep warm until ready to use.
3. Season the venison on both sides with the salt and pepper. In a large sauté pan over medium high heat add the oil and sear the Cervena on both sides to get a good crust. Cook until medium rare, about 4 minutes on each side. Allow to rest on a cutting board for at least 5 minutes before plating.
Spoon some of the spoon bread on each plate, add radishes and venison chop. Drizzle with the radish reduction.
2 ounces dried porcini mushrooms
1/2 cup olive oil
1 onion, minced
1/2 cup minced ventrèche
Salt and freshly ground black pepper, to taste
2 pounds venison tenderloin, cut into 1-inch cubes
2 bay leaves
1 sprig fresh rosemary + small sprigs to garnish, if desired
2 whole cloves
1/2 cup dry red wine, preferably Barolo
2 tablespoons tomato paste
2 quarts chicken stock, reserving 6 cups for risotto
1 shallot, minced
2 cups Arborio rice
1/2 cup dry white wine
2 tablespoons unsalted butter, cut into small pieces
1/2 cup freshly grated Parmigiano-Reggiano
1. Soak porcini in 2 cups of hot water until softened, about 20 minutes.
2. Meanwhile, heat half of the olive oil in a large casserole over medium-high heat. Add all but 2 tablespoons of the onions and all of the ventreche to the pan, and sauté until golden, about 8 minutes. Season lightly with salt and pepper, add the venison, and cook until all the meat liquids have evaporated, about 15 minutes.
3. Pick out porcini and chop them coarsely, reserving the liquid except for the last 2 tablespoons of gritty sediment. Add porcini to casserole, along with bay leaves, rosemary, cloves, and red wine, and cook, stirring, for 5 minutes, until the wine has nearly evaporated.
4. Stir in tomato paste and seasoning lightly with salt and pepper. Add chicken stock slowly, except for reserved 6 cups, and reserved mushroom liquid, bring to a boil, then reduce heat to medium-low, and simmer, partially covered until meat is tender, and the sauce is thickened, about 1½ hours.
5. Remove bay leaves and rosemary, adjust seasoning, and set aside. Recipe may be made several days in advance, covered, and refrigerated. Warm before continuing.
6. Heat the remaining 6 cups of chicken stock and keep warm. Heat remaining olive oil in a medium casserole over medium-high heat. Add the reserved 2 tablespoons of onion and the shallot, and sauté until golden. Stir in rice, turning to coat with oil. Pour in white wine, stir well, and add ½ cup of the hot stock, and season with about a teaspoon of salt.
7. Cook, stirring constantly, until all liquid has been absorbed. Stir in half of the venison and sauce. Continue to add hot stock in small batches, and cook until each successive batch has been absorbed, stirring constantly, until rice mixture is creamy and al dente.
8. Remove from heat, stir in butter and cheese, and season with pepper. Ladle risotto onto 6 large plates. Spoon the remaining venison and sauce over each portion, add a small sprig of rosemary, and serve.
We exist for these folks. Variously called “foodies” (a term many dislike) or “foodists” (sounds a little more serious), these are our people. If you’ve got one of these fine folks on your Christmas list and have no idea what to give them … we’re here to help.
Our gift baskets come in three sizes and are each filled with a sampling of our favorite charcuterie. Not to mention truffle butter. These are designed with the gourmand in mind. You can order one here.
Why not go for something luxurious? Say, a lobe or terrine of foie gras, a tin of caviar, or a piece of premium meat, like our Wagyu beef. Something not on the weeknight dinner menu. Something memorable.
We like the cassoulet kit as a gift for a devoted cook, because it’s a cooking project and a legendary dish (Julia Child raved about it). It involves many steps and ingredients, so it’s an experience as well as a meal. And if you get the kit with the clay bowl, your gift recipient will have an unique addition to the kitchen arsenal. Just make sure you get invited over for the cassoulet feast.
Our new Reserve Jean Reno Olive Oil would make a fantastic gift for a film and food fan. The actor Jean Reno grows the olives, works with the mill, and has personally selected the three varieties of oils that bear his name. They are not perishable, so are easy to wrap and bring to the party. Purchase a single bottle, or a set of all three varieties. These are new to the market, and exclusive to D’Artagnan. So there is a chance your foodie has not yet heard of them!
We’ve also got samplers of products that will make you look like a food hero. Sausage collections, duck combo packs, piles of steaks, a bacon sampler, and more are available on our website. There’s always the most tasteful gift of all–the gift certificate.
And should you have any questions, we have a team of hardcore food fanatics in our customer service department. Give them a call.
The origins of this dish can be traced back to the relationship between legendary chef Marie-Antoine Carême and the composer Rossini, a known gourmand. Evidently Rossini insisted on the dish being prepared tableside so he could micromanage its creation, and when the chef objected to the interference, Rossini said, “So, turn your back.” Whether that is true or not, this recipe bears his name, and it is as decadent, rich and satisfying today as it was when Rossini demanded it his way. Though it’s fairly easy to make, the ingredients are luxurious enough to make this a special-occasion meal. INGREDIENTS
- 2 small yukon gold potatoes, sliced paper thin on a mandolin
- 3 tablespoons black truffle butter, softened
- 2 beef filet mignon
- Salt and freshly cracked black pepper, to taste
- 1/2 cup veal demi-glace
- 2 tablespoon truffle juice
- 1 teaspoon summer truffle peelings, chopped
- 1 tablespoon duck fat
- 1 package foie gras slices
- 2 tablespoons Madeira
- Fresh black truffle, optional
PREPARATION 1. Preheat oven to 375 degrees F. Butter 2 large ramekins. Cover the bottom of each ramekin with potato slices, brush with softened truffle butter and add another layer of potato. Repeat until all potatoes are used. Weigh down each potato cake with a smaller ramekin, then bake in the oven until edges are crisp and the center is cooked through, about 10 minutes. Using an offset spatula, remove potato cakes to paper toweling. 2. In a small bowl, combine the demi-glace, truffle juice and chopped truffles, set aside. 3. Season filets with salt & pepper. In a large skillet over medium heat. Melt the duck fat in a large skillet over medium-high flame. Sear the filets until desired doneness, about 5 minutes each side for medium-rare. Remove to a cutting board to rest, tent with foil to keep warm. 4. Discard all fat from the skillet. While the pan is still hot, add the Madeira, scraping up all the beefy bits on the bottom. Add the demi-glace mixture, cook until reduced, then remove from heat and stir in the truffle butter. Taste for seasoning and add salt & pepper, if necessary. Keep warm. 5. Heat a small, dry skillet over high flame. When hot, sear the foie gras slices until golden brown, about 60 seconds on each side. Remove to paper toweling. 6. On each of two plates, place the potato cake in the center and top with the filet mignon then foie gras. Spoon the sauce over and around. Top with freshly shaved truffle.
We’re giving away a GRANDE CHARCUTERIE GIFT BASKET on our Facebook page. It’s the perfect way to celebrate the holidays (a little gift for yourself, maybe?).
With a value of $99.99 and 8 of our signature pieces of charcuterie packed inside, this is a savory gift basket anyone would enjoy.
Head on over and enter for your chance to win. Get social and share the giveaway to increase your chances. Bonne chance!
Must be at least 18 years old to enter. Valid only in the United States. Giveaway ends Dec. 18, 2013.
This luxurious Alsatian-style goose is stuffed with ground veal and pork, and foie gras. It is the perfect main course to serve for dinner on Christmas Eve. And in true Alsatian style, is served on a bed of cabbage.
For the cabbage:
1 large head red cabbage
1 cup red wine
2 teaspoons red wine vinegar
1 bay leaf
2 teaspoons rendered goose or duck fat
1 medium onion, sliced
2 apples, peeled, cored, and diced
Salt and freshly ground black pepper to taste
1 teaspoon red gooseberry jam or red currant jelly
For the goose:
1 pound ready-to-use chestnuts
½ pound sliced white bread
1/3 cup milk
1 teaspoon plus 2 tablespoons unsalted butter
1 large shallot, chopped
½ pound each pork shoulder and veal shoulder
2 teaspoons ruby port
1 teaspoon Cognac
2 teaspoons chopped flat-leaf parsley
½ teaspoon quarter epices, or 1/8 teaspoon each ground cloves, nutmeg, cinnamon, and black pepper
1 goose, 8 to 10 pounds, 2 wing joints, giblets, neck, and excess fat and skin removed, skin pricked
1 Grade A foie gras, about 1 pound, cleaned
1 each onion and carrot, coarsely chopped
1 cup Alsace Riesling wine
½ cup cold water
- For the cabbage: Remove and discard any damaged cabbage leaves. Core and quarter cabbage, then cut into ¼-inch shreds. Combine wine, vinegar, and bay leaf in a bowl.
- Heat goose fat in a large, deep casserole over medium-high heat. Stir in onion and sauté until lightly browned, 5 minutes, stirring occasionally. Add cabbage, apples, and wine-vinegar mixture, and season with salt and pepper. Cover, and cook slowly for 45 minutes, stirring occasionally. Just before serving, stir in jam or jelly.
- For the goose: Soak bread in milk. Heat the 1 teaspoon butter in a small skillet over medium heat, add shallots, cover, and sweat until tender, 3 to 4 minutes.
- Squeeze milk from bread. Combine bread, pork, and veal in a food processor, and pulse until chopped medium fine. Do not over process. Scrape mixture into a bowl, and add shallots, chestnuts, port, Cognac, parsley, quatre epices, and salt and pepper, and mix just to blend.
- Season inside of goose cavity with salt and pepper. Gently pack stuffing into goose, placing foie gras in the center of the stuffing. Truss goose with butcher’s twine, season outside with salt and pepper, and place on a rack in a roasting pan large enough to hold it comfortably. Melt the remaining 2 teaspoons of butter, and brush over goose.
- Turn goose on its side and roast for 1 hour. Turn bird to other side and roast another hour. While goose is roasting, prepare Braised Red Cabbage.
- After goose has roasted 2 hours, scatter onion and carrot in roasting pan, and turn bird on its back, breast up. Roast for 30 minutes longer, basting with pan juices two or three times. Goose should be golden brown, and juices should run pale pink when bird is deeply pricked in the breast. Remove goose from pan to a warm platter, tent with foil, and keep warm. Discard all fat from roasting pan and set pan on top of stove. Pour in wine and over medium-high heat, deglaze pan, stirring up all browned cooking bits. Reduce liquid to a glaze, then stir in the cold water and simmer for 5 minutes. Strain sauce and keep warm.
- Present whole roasted goose on the red cabbage. Slice at the table, and serve with stuffing and sauce.
These golden potato pancakes are crisped in duck fat before being crowned with silky foie gras and tart apple. Delicious. And appropriate for Hanukkah. Or Thanksgivukkah. After all, the history of foie gras in Europe can be traced back to Jewish immigrants, who brought the technique of fattening ducks and geese from Egypt. Schmaltz, anyone?
2 medium Granny Smith or other tart green apples, peeled, cored, and cut crosswise in 1/8-inch slices (reserve trimmings)
2/3 cup simple syrup
1¼ cups duck and veal demi-glace
2 medium-large baking potatoes (about 1¼ pounds), peeled
1 small onion
1 small golden delicious or other sweet apple, peeled
1 tablespoons minced flat-leaf parsley
1 egg, beaten
6 or more tablespoons all-purpose flour
Salt and freshly ground white pepper to taste
1 duck fat
6 foie gras slices
1. Combine sliced apples with simple syrup in a bowl and soak for 8 hours or overnight.
2. Add apple trimmings to demi-glace, bring to a boil, then simmer for 30 minutes. Strain and keep warm.
3. Grate potatoes, red apple, and onion. Gently stir in parsley, egg, and flour, and season with salt and pepper. Heat enough duck fat to measure about ½ inches deep in a large heavy skillet. Form mixture into 12 pancakes. If too moist, add a little more flour. When fat is hot, about 375 degrees F, add only as many pancakes as will comfortably fit in pan without crowding, flattening them slightly. Cook until browned and crispy on both sides, turning once. Remove with a slotted spatula, blot on paper towels, and keep warm in a warm oven. Discard fat and wipe out pan.
4. Heat pan until very hot. Season foie gras with salt and pepper, and sauté until lightly browned and medium-rare inside, about 45 seconds per side.
5. On warm plates, place a potato pancake, then add an apple slice and a foie gras medallion on top. Spoon on sauce, and serve.