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: Destination Dogs
What: Chef John Durna’s Quail and Roasted Wild Mushroom Sausage Topped with Baby Spinach, Quail Egg and White Truffle Vinaigrette
How: Destination Dogs is located at 9 Spring Street, New Brunswick, NJ 08901 | (732)993-1016 | follow them on twitter @DestinationDogs
Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to firstname.lastname@example.org We’ll give you & the restaurant a shout out!
This is one of Ariane’s go-to dishes for easy entertaining and a favorite among D’Artagnan staff. Whether you call it toad-in-a-hole, sunshine toast, egg-in-a-basket, eggs in a frame, or cowboy toast – when made with brioche, black truffle butter and diminutive quail eggs, we call it ridiculously delicious!
Perfect for l’heure de l’apéro, as a passed or plated hors d’oeuvre, the little toasts are just the right size to whet the appetite. Buttery brioche crisps up beautifully and makes the perfect foil to a velvety yolk and a sprinkling of crunchy Maldon salt finishes the dish. This is less of a recipe and more just instruction. 1 pack of eggs will make 18 toasts & we’d recommend 2-3 toasts per person……