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Posts from the ‘Featured Recipes’ Category

Duck Fat 50: Duck Fat Fried Chicken Drumsticks

Fried chicken is having a moment right now. It’s showing up in sandwiches, on waffles, at food trucks and in high-end restaurants. Nothing is quite so satisfying. Try upping your game with our air-chilled and organic chicken, and using the secret ingredient that brings magic to all it touches: duck fat.

An overnight soak in seasoned buttermilk, along with pan-frying in a blend of duck fat and peanut oil, makes this chicken extra flavorful, crispy, and browned. It’s equally delicious piping hot or served cold, picnic style.

duck-fat-fried-chicken-recipe

Ingredients

2 tablespoons kosher salt
3 tablespoons black pepper
1 tablespoon ground cayenne pepper
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons celery salt
1 teaspoon dry mustard powder
10-12 Organic Air-Chilled Chicken Drumsticks
4 cups buttermilk
1 tablespoon hot sauce
3 cups all-purpose flour
1 (7 oz.) container Duck Fat, for frying
Peanut oil, for frying

Preparation

1. In a small bowl, stir together the salt, pepper, cayenne pepper, garlic powder, onion powder, celery salt, and dry mustard powder, until well mixed. Divide the spice mix evenly between 2 mixing bowls. Add the flour to 1 of the bowls, mix well, cover with plastic wrap, and set aside.Using a fork, prick each of the drumsticks a few times to let the flavors seep into the meat. Rub the drumsticks with the reserved spice mix, coating evenly. Pour the buttermilk over the chicken, add hot sauce, and cover the bowl with plastic wrap. Refrigerate for at least 1 hour up to overnight.

2. When ready to cook, melt the duck fat in a large heavy-bottomed skillet or Dutch oven. Pour in enough peanut oil to fill the pan about 2.5 inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.

3. Meanwhile, remove the chicken pieces from the buttermilk and in batches, drop them into the bowl of reserved seasoned flour, turning them to make sure they become evenly and heavily coated.

4. Working in batches as to not over crowd the pan, carefully drop the coated chicken drumsticks into the hot oil. Turn the pieces as they brown and do not let them touch each other while frying. If necessary check the underside of a piece by lifting it with tongs. It should be a deep golden brown. Cook the chicken until the pieces are crispy and brown, about 15 minutes, turning occasionally.

5. To test for doneness: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout. If necessary, continue to cook the chicken into a preheated 325 degree F oven, until they are fully cooked. Transfer the fried chicken to a paper towel-lined baking sheet to drain the excess oil. Serve the chicken hot, room temperature, or cold.

Top 5 Oscar Party Recipes

Looking for some finger foods for your Oscar viewing party? Here are our top nominees for tastiest appetizers this year. Try a few and see if they win any awards at your house. And be sure to share photos with us on Facebook, Twitter or Instagram.

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1. In the category of “Most Likely to Be Devoured First,” it’s duck wontons with spicy hoisin dipping sauce. Stuffed with our fully-cooked duck rillettes, these will fry up fast …  which is good because they will be eaten quickly! fried-duck-confit-wontons-appetizer-recipe

2. Simple to make but with complex flavors to delight the whole party, our French ham with pears and ricotta recipe benefits from a drizzle of truffle honey. But what doesn’t?

french ham & pear recipes preview

3. What’s savory, sweet, salty, crispy and chewy? This easy recipe for bacon duck fat caramel popcorn. Why do we need both duck fat and bacon? Because it’s just better that way.

duck-fat-caramel-popcorn-with-bacon-recipe

4. Everybody loves fried chicken and waffles, but not everybody gets to enjoy duck fat fried chicken on a fluffy bacon waffle. With this high-end finger food, your party might just get a nod from the Academy of Fried Chicken.

chicken & waffles recipe preview

5. These phyllo triangles are stuffed with umami-rich mushrooms, herbs and crème fraîche.  And if that wasn’t tempting enough, they are topped with black truffle butter to make things all crispy, golden and tasty. Because at the Oscars, you want to be a little extra fancy.

crispy-phyllo-mushroom-appetizers-recipe

With these recipes your Oscar-viewing party is sure to be a smash hit!

Foie Gras Cream Puffs with Black Truffle

Looking for a show-stopping appetizer for your Valentine’s Day dinner? Or perhaps the perfect hors d’oeuvre for a party? Amuse your bouche with these crispy choux puffs  – the silky, creamy, truffle-studded foie gras center makes a satisfying contrast of textures.

foie-gras-cream-puffs-recipe

Ingredients

4 tablespoons unsalted butter
2 eggs
½ cup water
Pinch of salt
½ cup all-purpose flour
Sel gris or Maldon salt
1 Medallion of Foie Gras with Black Truffles, softened

Preparation

Preheat oven to 400 degrees F and line a baking sheet with a silicon mat or parchment paper.

In a medium saucepan over high heat, add butter, water, and a pinch of salt; bring to a boil. Turn the heat to low and add the flour all at once. Stir constantly with a wooden spoon until the mixture pulls away from the pan and forms a ball, about 1 minute. Remove pan from heat and beat in eggs one at a time, whisking until smooth and glossy. Scoop dough into a pastry bag fitted with a standard coupler, no tip needed. Pipe mounds onto the prepared baking sheet (approx. 1½” dia x 1½“ h) leaving a few inches in between each. With a wet finger, gently smooth the top of each mound and sprinkle with a pinch of sel gris.

Bake until the pastries are golden brown and puffed, about 25-30 minutes. The puffs should sound hollow when tapped. Using a bamboo skewer, poke a small hole in each puff to allow steam to escape. Cool completely.

While the puffs are cooling, scoop the softened foie gras into a pastry bag fitted with a ¼ inch tip. Poke a hole into the bottom of each choux puff and fill with foie gras. Serve immediately at room temperature or chill until ready to serve.

D’Artagnan Poussin with Garam Masala

Welcome guest blogger Cherie Scott, who made the improbable journey from her birth place in India to a small town in Maine (with stops in Vancouver and New York City), where she now writes her aptly-named blog Mumbai to Maine. There she reconnects with her Indian-Portuguese roots through family recipes and nostalgic anecdotes – it’s a culinary journey across cultures and the Atlantic.

Garam masala is a common spice blend in Indian cuisine, like the blend herbes de Provence in French cuisine. It varies by region and family, but often contains black and white peppercorns, cloves, cinnamon, nutmeg, black and green cardamom pods, bay leaf, cumin, fennel, coriander, chili and even rose petals. Because it is so personalized, and often made fresh when needed, you will find that there is no single recipe for this mix. In Hindi, the word “garam” means warm, and “masala” means spice mix.  Following Ayurveda, the ancient healing system of India, the spices in garam masala should awaken all six senses, bring them into balance and inspire warmth in the belly. We think this recipe will do just that.

Garam Masala Poussin

Indian food cooked by Cherie Scott using D'Artagnan food

Cherie Scott’s garam masala poussins.

Ingredients

4 poussins
4 tablespoons of butter
3 teaspoons turmeric
1 teaspoon red chilli powder
2 teaspoons paprika
3 teaspoons of garam masala

Preparation

Pre-heat the oven to 425 degrees on convection.
Rinse the poussins gently under cold water.
Use a kitchen paper towel and gently pat them dry inside out.
Salt lightly.
Melt the butter in the microwave for 40 seconds, or gently in a small pot on low heat.
In the warm butter, add the turmeric, chili powder, paprika and garam masala. Let sit in the butter and infuse it gently.
Brush the birds with the spiced butter and make sure to brush the insides.
Place in a heavy bottomed pan in the oven for 30 minutes, uncovered.

 

Indian food cooked by Cherie Scott using D'Artagnan food

Infusing the butter with spices.

Indian food cooked by Cherie Scott using D'Artagnan food

Brush the poussins with the spicy butter.

Indian food cooked by Cherie Scott using D'Artagnan food

Massage the butter and spices all over – inside and out.

Indian food cooked by Cherie Scott using D'Artagnan food

Roasted poussins.

Meanwhile prepare the…

Chorizo Rice Stuffing

Indian food cooked by Cherie Scott using D'Artagnan food

Chorizo and basmati rice.

Ingredients

1 cup of basmati rice
1 package D’Artagnan chorizo, chopped into small chunks
4 tablespoons of ghee or clarified butter (EVOO is a fine replacement)
1 small Spanish or yellow onion
2 cloves of garlic minced
1 brown cardamom- semi-crushed to release flavor but not pods
8 black Malabar peppercorns- whole
1 large Turkish bay leaf
10 threads of saffron
1 3/4 cup of chicken stock

Preparation

Soak the rice in cold water for 15 minutes, drain well and set aside.
Use a heavy-bottomed round cocotte or Dutch oven.
Sauté the onions in the ghee or olive oil for 5 minutes on medium heat, do not burn.
Add the minced garlic and stir frequently.
Add the chopped chorizo and sauté for 5 minutes until the chorizo releases it spices.
Add the cardamom and large bay leaf, peppercorns and stir for 2 minutes mixing well with the chorizo.
Add the rice and sauté with the mixture for 30 seconds.
Add the chicken stock and saffron and stir well.
Bring to a boil on high heat and then cover and lower to a simmer for 15 minutes.

Indian food cooked by Cherie Scott using D'Artagnan food

Chopped chorizo.

Indian food cooked by Cherie Scott using D'Artagnan food

Fragrant spices in the basmati rice.

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Fluffy finished rice.

Serve this exotic rice with the spiced up poussins or alternately, allow the pilaf to cool first and then stuff the poussins before roasting in the oven. Either way, your palette is in for a treat!

Game Day Eats: Top 5 Wings for Super Sunday

When it comes to game day, chicken wings are pretty much required.  Check our recipes for something a little different for the fans.  And you can save 15% right now on both our Game Day and Charcuterie collections.

Top 5 Chicken Wings for Super Sunday

1. Without a doubt, our truffalo chicken wings will make an impression. They are just a slight tweak on the original buffalo wings recipe with Frank’s Red Hot sauce; instead of plain butter, we use black truffle butter. And it’s spectacular.

Truffalo Wings 5

2. Grilled harissa honey wings, Moroccan style. A little bit spicy, a little bit sweet. And with the yogurt dipping sauce, a little bit garlicky.

grilled-harissa-honey-chicken-wings-recipe

3.  Asian-style wings for the win. Chili and garlic and crispy fried wings spell V-I-C-T-O-R-Y in our book.

asian-sweet-chili-chicken-wings-recipe

4. Technically, these last two recipes are not wings. But surely drumsticks are as welcome at a game watching party. These duck fat fried chicken drumsticks definitely will be.

duck-fat-fried-chicken-recipe

5. Sticky balsamic and honey glazed drumsticks might make a mess, but every bite will be worth it. Have extra napkins on hand.

honey-balsamic-grilled-chicken-recipe

Game Day Eats: Top 5 Mains for Super Sunday

Looking for game day menu ideas? A cold afternoon in February seems like the perfect time for warming, hearty dishes and you can score a touchdown with our game day recipes. Plus you can save 15% right now on both our Game Day and Charcuterie collections.

Top 5 Main Dishes for Super Sunday

1. Cassoulet is nothing but French chili – granted, it has a lot of incredible cured meats and the heirloom Tarbais beans. It’s what chili dreams of becoming. Essentially it’s a hearty one-pot meal that is best enjoyed with lots of red wine.

Cassoulet in Cassole

2. Korean-style buffalo steak.  You can sear the steak in a grill pan if it’s too cold to cook outside. Or you could wear a coat. Either way, this smoky and sweet steak is a winner.

easy-korean-bbq-kalbi-buffalo-steak-recipe

3. Ribs. Is there anything so wonderful? These coffee-rubbed ribs are simple to make and will please everyone at the game. Baby back ribs are best on the grill, though we have enjoyed oven-braised ribs from first bite to the last lick of the bone.

baby-back-ribs-with-coffee-bbq-sauce-recipe

4. Big juicy meatballs can be messy (watch the sauce!) but are always welcome. This recipe can be enjoyed over pasta, but is perfectly delicious on its own, with a hunk of good bread to sop up the sauce. frankies-meatballs-recipe

5. Slow-cooked wild boar shoulder. Eat it on mashed potatoes, pasta or in a sandwich. This is the beginning of something delicious, saucy and oh, so tender.

slow-cooked-pulled-wild-boar-shoulder-recipe

6. How could we resist? It’s not really a main course, but it could be if you eat enough of it. This black truffle mac and cheese recipe makes an everyday food downright elegant. So fancy up your game-viewing party with a big batch of this creamy goodness.

truffled-mac-and-cheese-recipe

Look for our next game day post on chicken wings. You know they are required feeding.

Game Day Eats: Top 5 Sandwiches for Super Sunday

Looking for game day ideas? For some of us all the sport is in the kitchen.  Score a major win with our recipes for game day – from snacks and bites to full-on hearty meals. Plus you can save 15% right now on both our Game Day and Charcuterie collections.

Top 5 Sandwiches for Super Sunday

1. Deer, beer and bacon buns. While not a traditional sandwich, we love these for the convenience (and neatness), not to mention the presence of three ingredients we adore: venison, bacon and beer. Game meat on game day, get it?

venison-bacon-buns-recipe

2. These wild boar sliders are in keeping with the game theme.  Yes, wild boar shoulder makes a terrific pulled-pork style sandwich filler. Or should we say pulled boar?

bbq-pulled-wild-boar-sliders-recipe

3. Who needs a foot-long sandwich when you have a banh mi? Our smoked duck breast is easily sliced and layered on a baguette in this simple banh mi recipe.  It’s perfect to make ahead of time of the game, and offers great flavor combinations. Try substituting our duck rillettes for the smoked duck breast.

smoked-duck-bahn-mi-vietnamese-style-sandwich-recipe

4.  The Philly cheese steak burger.  Half sandwich, half burger, wholly satisfying. In place of the sliced steak, we made oblong wagyu burger patties. Yeah, it works.

philly-cheesesteak-burger-recipe

5. Lobster rolls with bacon. Need we say more? This is a special treat that we heartily endorse for any game day party – but it’s probably best for a small crowd. You want the buttery buns toasted and served immediately.

Recipe_Lobster_Roll_with_Bacon_HomeMedium

Stay tuned for hearty mains that will make game day even tastier.

Game Day Eats: Top 5 Snacks Foods for Super Sunday

What are you eating on game day? Score a major win with our recipes for every kind of game-viewing party, from snacks and bites to full-on hearty meals. And save 15% right now on both our Game Day and Charcuterie collections.

Top 5 Snacks Foods for Super Sunday

1. Super pigs in a blanket. Because our 1 lb. French-style pork and garlic sausage makes enough for everyone to enjoy a bite. Try it with Dijon mustard spread on each slice.

Recipe_Super_Pigs_in_a_Blanket_HomeMedium

2. Chorizo bites are gooey and cheesy and are studded with spicy chorizo sausage. What more could you ask for… besides seconds?

Recipe_Chorizo_Croquettes_HomeMedium

3. Dip. What party is complete without it? Our creamy recipe gets a wallop of umami from mushrooms. And the bacon doesn’t hurt, either.

mushroom dip blog

4. If it’s umami you are after, look no further than our game sausage stuffed mushrooms.

game stuffed mushrooms 2

5. We like a sweet ending, too. But when dessert has a little bacon on top, now you’ve got our attention.  Try it yourself – these maple bacon doughnuts are a revelation.

maple-bacon-doughnuts-recipe

Stay tuned for our next post on drool-worthy sandwiches for your game day party.

The Glorious Twelfth

Every August 12th grouse hunting season begins in Scotland – the day is called the Glorious Twelfth. In the United Kingdom, the start of the red grouse season is much anticipated, and since the Game Act passed in 1831, it has been diligently celebrated with much shooting and chasing of grouse (the season ends December 10). This is the earliest of the hunts in the season, so it was determined by law that no grouse would be had before August 12th.

It’s always a competition among chefs to be the first to serve grouse. This has been taken too far, as in London at the end of the 19th century, when the famous chef, Louis Eustach Ude, was hauled into court for serving grouse at Crockford’s Club before August 12th and was fined and reprimanded. The Scottish lord who had tattled on him came back to the Club to make sure grouse was no longer on the menu. Satisfied it was not, he ordered salmi de fruit defendu (salmi of forbidden fruit). The forbidden fruit was, of course, GROUSE!

wild-scottish-grouse-recipes-and-uses_HomeMedium

The red grouse is endemic to the British Isles, developing, as most island species in complete isolation. The red grouse is sometimes called “moorbird” in Scotland, since it lives in the moors amidst the heather. Grouse eat the shoots, seed, and flowers of the heather, will eat berries and insects, and have been known to cruise newly mown oat fields to pick up leftovers and fatten themselves for winter.

The male grouse is larger than the female, for whom the males will perform rather extravagant courtship dances that have been translated to folk dances imitating the male bird’s moves in both the Alps, and on the American prairies (winters must be very long for this to have become a tradition).

Many grouse habitats in the UK are managed by gamekeepers who burn small patches of heather in late winter to create new shoots for the grouse and manage predators to give the birds a chance of survival before hunting season begins. The hunt begins with dozens of “grouse beaters” crashing in the brush to frighten the birds into taking flight so they can be shot by sportsmen. Dining on pheasant, quail and grouse served from giant silver-domed dishes from sideboards the size of airplane runways has come to represent a certain country lifestyle of the British ruling class that is fading in the 21st century.

Grouse

Red grouse average 10 to 12 ounces dressed weight, and might be considered an acquired taste. The meat is dark, reddish and quite unlike its relative the chicken. There’s no other way to say it: grouse is gamey. Although grouse is popular in Europe and the UK, it is a taste shared primarily by the hunting community in the U.S., but is not common on America’s supper tables. That should be changed. The problem is, it’s illegal in the U.S. to sell shot game, and grouse don’t respond well to farming so they are not as available as they might be.

But never fear! D’Artagnan imports red grouse from Scotland during the hunting season. The birds are hunted on controlled preserves, where the balance of the moors and the grouse population are carefully managed. Wild, heather-eating and delicious, the little birds are remarkable when prepared well. Care must be taken when eating wild grouse, as there will be actual shot in the meat—not good for the teeth.

Although grouse is usually roasted and served whole, Queen Victoria’s beloved Prince Albert was fond of famous chef Alexis Soyer’s Grouse Salad. This was made with hard boiled eggs, anchovies and pickled vegetables (beets and gherkins), tarragon chervil, shallots, chili vinegar and sugar in a cream enhanced mayonnaise and roasted grouse (either the cut up whole bird or just the breast) on a bed of lettuce. The chef warned the shallots might be too much for the ladies and that this was a salad better for the gentlemen.

Grouse may be for the adventurous palate, but if you are game to try, Deana Sidney, who recreates and interprets historic recipes on her blog Lost Past Remembered, has a recipe for grouse using an aged Madeira. And Hank Shaw at Hunter, Angler, Gardener, Cook has many grouse recipes, and he actually hunts his own in California.

Deana Sidney Grouse Recipe

A short art film by Zachary Heinzerling called “Hugh the Hunter,” is about the grouse hunt on Scotland, and on this particular Glorious Twelfth, will be screened at Postmasters Gallery in New York City. In fact, it’s dinner and a movie; we provided quail and Ghetto Gastro is cooking them for a game repast.

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Fiery Goa Pork Vindaloo

Cherie Scott 2Welcome guest blogger Cherie Scott, who made the improbable journey from her birth place in India to a small town in Maine (with stops in Vancouver and New York City), where she now writes her aptly-named blog Mumbai to Maine. There she reconnects with her Indian-Portuguese roots through family recipes and nostalgic anecdotes – it’s a culinary journey across cultures and the Atlantic.

I was only 6 when I tried my first pork vindaloo. I will never forget that first bite: the tart but tender pork made my mouth pucker as my eyes widened in pleasant surprise. It was truly the first culinary roller coaster ride in my mouth. I had to have more!

As a little girl, I thought of vindaloo as a grown-up dish. The flavors were intense. I never questioned what went in it to make it so delicious. I just ate multiple helpings of it as my mother recalls. But over the years, I’ve developed a curiosity about its origins and what gave this signature Indo-Portuguese dish a special spot in my mother’s culinary repertoire.

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