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Posts from the ‘Holidays’ Category

5 Ways to Eat Caviar on National Caviar Day

It’s July 18th, so that means it’s National Caviar Day! Break out the bubbly!

Did you know that D’Artagnan has caviar? Our Ossetra Malossol Caviar is from a state-of-the-art French aqua farm and is raised in an ecologically responsible manner. You can learn about our caviar here.

Read on for our top 5 ways to eat caviar … on National Caviar Day or any day.

Caviar White 2

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It’s Bastille Day!

Happy Bastille Day! Bonne fête! Joyeux Quatorze Juillet! 

What is the holiday all about? It commemorates the storming of the Bastille prison on July 14 during the bloody revolution of 1789 – the one where all the aristocrats lost their heads.

Get the history here – and see how the French celebrate their day of independence.

At D’Artagnan, Bastille Day means pétanque, Pastis and lamb merguez sausage. Read on to see how Ariane celebrates Bastille Day.

A French classic: lamb merguez sausage dressed with mustard

A French classic: lamb merguez sausage dressed with mustard

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Happy National Fried Chicken Day!

Because today could easily turn into debauchery at a fast food restaurant, we offer you a recipe for Mini Duck-Fat Fried Chicken and Bacon Waffles with Sriracha Honey. Let’s keep this holiday classy, folks. Fried chicken is a serious thing; there’s no need to eat it from a bucket. Celebrate responsibly.

chicken & waffles recipe preview

Happy Mother’s Day!

There’s an old saying – when you want something done, ask a busy mother.

Ariane Daguin founded D’Artagnan in 1985, and treated it like her own child. Along the way, she became a mother. Her daughter Alix grew up at D’Artagnan – offering extra hands in the office and at our events; learning, playing, staying up too late, and eating a lot of good food. Their mother-daughter relationship is part of D’Artagnan history.

D’Artagnan is often called a woman-owned company, but it’s also a mother-owned company.

While building her business, Ariane nurtured her staff, her chef friends, and a whole community of food lovers – along with her daughter. Somehow, she managed to do it all. Because that’s what mothers do.

Today we thank and honor all mothers for working hard, with love in their hearts. For holding our hands and encouraging us. For always being there. We are inspired by each of you.

Happy Mother’s Day!

Ariane & Alix

Ariane and Alix in the early days of D’Artagnan

It’s Roast Leg of Lamb Day!

We don’t know why this food holiday is on May 7th, but any day that celebrates roasting a leg of lamb is a good one.

To us, bone-in leg of lamb is proof that meat really does taste best when roasted on the bone. It’s a classic preparation, and easy to do.

Just rub with fresh rosemary and garlic for savory and herbaceous flavor. Pop the leg of lamb in the oven and baste a few times. You’ll end up with a gorgeous roast that will draw “oohs” and “aahs.”

But the real pleasure comes when you eat it. Mild and meltingly tender, each mouthful of lamb is a flavor revelation.

Try our recipe for Herb Roasted Leg of Lamb with Port Wine Truffle Sauce, pictured below, for a special occasion dinner.

Tip: Don’t put cold lamb from the refrigerator directly into the oven. Remove the lamb from the refrigerator and leave at room temperature about 30 minutes before prepping.  


About Our Lamb

D’Artagnan grass-fed lamb is raised humanely using traditional methods in the range lands of Australia. In keeping with our principles, lamb is free from antibiotics and hormones. The stress-free environment produces tender and mild meat, proving that the best practices can be tasted on the plate. Learn about lamb by reading our article.

Fun Lamb Fact: Americans eat less than one pound of lamb per person annually. Compare that to annual consumption of lamb in Australia and New Zealand: 26 and 25 pound per person, respectively.



6 Mother’s Day Brunch Recipes

Are you doing brunch for Mother’s Day? Mix up a Mimosa, Bloody Mary, or maybe pop the cork on a bottle of bubbly… this brunch is about to get interesting.

If you are cooking at home for the mom in your life (or moms – hey, multi-generational brunch sounds great!), try one of our exclusive recipes. Developed and tested by our expert staff, these recipes include the sweet and the savory, so there’s something for every taste. You could call it the recipe for a memorable Mother’s Day brunch.

1. Dutch Baby Pancake with Candied Bacon


The Dutch baby is having a moment right now. Part pancake, part custard, part soufflé, and totally delicious, the Dutch baby is simple and fun to make. Which is why it’s the perfect choice for Mother’s Day brunch. Our recipe has candied bacon, because, well … we love bacon. This bacon-rich Dutch baby is what brunch dreams are made of. Best part? It’s ridiculously easy to make and comes together quickly. Mom will be impressed. Read more

Top 5 Mother’s Day Meals

Are you are staying in for Mother’s Day and cooking a special meal? We think it’s a lovely way to spend time with Mom and the family. The extra effort will certainly be appreciated. And there will be no waiting in line at the brunch place, where everyone and their mother will be…

But what to cook? Her favorites?  Or something new and exciting? Here are a few recipes we like for a Mother’s Day meal.

1. Parmesan-Crusted Veal Chops with Creamy Lemon-Herb Sauceparmesan-veal-chops-milanese-recipe

Double or triple this veal recipe, depending on how many are coming to dinner.  That’s easy to do, because this simple veal dish comes together quickly. Packed with flavor, and finished with a lovely Parmesan crust, it’s sure to be a hit with the family. Fines herbes and lemon zest keep the creamy pan sauce fresh and light. Read more

Enter Our Memorial Day Giveaway!

We know that Memorial Day involves parties around the grill. In the backyard, by the lakeside or where ever you find yourself gathering … there will be food.

And we want you to have the best. So we’re giving away three prize packages valued at $330+ each. Enter the giveaway once for three chances to win! Drawings will be held on May 9, May 16 and May 23. Which gives us plenty of time to ship your prize before the start of grilling season! Good luck!

Entries must be received by 11:59pm EST, May 22, 2016. One entry per email address. No purchase required. We reserve the right to make substitutions if product is not in stock. 


Prize Assortment Includes:

4 Boneless Beef Ribeye Steaks (16 oz each)

2 Slabs Berkshire Pork Baby Back Ribs (2 lb avg each)

Pasture-Raised Ground Beef (5 lbs)

4 Bone-In Berkshire Pork NY Strip Chops (12 oz each)

1 Game Sausage Sampler (5 packs, 8.5 oz each)

4 Packs Organic Chicken Legs (14 oz avg each)

2 Packs Uncured Duck Hot Dogs (12 oz each)

4 Packs Organic Chicken Wings (1 lb avg each)

Here are a few grilling recipes to inspire … full recipes are linked in the captions. Browse more recipes from our chef friends, cookbook authors, food bloggers and our staff.


Recipe by Ray Lampe, Coffee-Rubbed Pork Chops


Recipe by D’Artagnan, Basic Grilled Ribeye Steak

Passover Meal Ideas

Every spring, Jewish families around the world come together to tell each other a hallowed story of slavery and redemption, to remind themselves why “this night is different than all other nights,” and to partake in a holiday that’s existed, relatively unchanged, for thousands of years.


There’s much to love about Pesach, as it is called in Hebrew: the gathering of family and friends, the beauty of the prayers and songs, the crazed fervor with which children scour the house looking for the afikomen, the pillow you get to recline upon, as well as the four whole cups of wine one is commanded by the almighty to consume throughout the evening. But the best part – at least for the food obsessed, like us – is that the core of Passover is a huge meal, one of personal and religious significance. Every seder guest knows to expect the basics: a fruity, nutty charoset, parsley, horseradish, and the like. But that’s not to say that your seder has to be ordinary. If you’re looking to make your big Passover dinner a little different, while still maintaining the spiritual and traditional significance of the seder, here are a few ideas.

Matzohs Passover

Chopped Liver

To us, no real Jewish meal would be complete without “Grandma’s chopped liver.” Especially a Passover dinner. That said, we know one way to take your chopped liver to the next level: instead of the traditional chicken livers, go for duck livers instead. Like all things duck, they have a distinctive, dark richness to them that is incomparable, and you don’t need to change your recipe at all. For added flavor, forego the standard vegetable oil when sautéing the onions and livers for – you guessed it – duck fat, and add a tablespoon of kosher wine (port, if you can find it) right at the end. Cool, and serve atop matzoh for a decadent Passover treat.


If you’re not up on your five books of Moses, you might have missed the fact that quails play an integral part in the Exodus saga. Many remember that, when the Israelites were wandering the desert, God fed them with food from the sky, particularly “manna.” He also literally showered them with quail. So, in effect, quail is something of a divine bird, and what better time to enjoy it than at Passover? Try stuffing some whole quail with charoset before you roast them, or topping the cooked birds with a reduction of wine and honeyed dates. Your guests will be happy you did! Also, to keep things interesting, feel free to place a quail egg on your seder plate instead of a traditional chicken’s egg for a bit more Exodus verisimilitude.

Quail Eggs_7


Should you be on the hunt for Passover poultry and quail is not your style, a capon makes a wonderful, festive roast. Not sure what a capon is? Back in the day when chicken was considered more of a dish for plebs and peasants, smart cooks realized that castrating a rooster would cause it to almost double in size, a dish fit for lords and ladies. Bigger than a hen but smaller than a turkey, and possessed of a deeper, more robust flavor than your standard chicken, capon is perfect for the seder table. And speaking of chickens, it would of course behoove you to roast a couple of those in the week or two before the big night, making sure to reserve the bones for stock. Would any seder be complete without a hot bowl of matzoh ball soup?

“Chad Gadya” (A little goat)

A favorite Passover song for many families is “Chad Gadya,” a story about “a little goat that my father bought with two zuzim.” The tale spirals almost out of control, ending with the Angel of Death smiting a poor butcher (obviously a song of Eastern European origin), but it also reminds us that goat was for centuries a traditional Jewish dish. For the seder, a goat roast makes an outstanding main course. Does someone in your family have an excellent brisket recipe? Well, that same recipe will undoubtedly work perfectly with a large roast of young goat, whether or not you purchased it for two zuzim.


An obvious choice for a celebratory meal, brisket is easy to braise and keep warm for serving. This is especially important for the cook to consider, as the seder can go on for hours before the dinner course begins. The tradition is to stretch the telling of the Passover story long into the night, but with brisket there is no need to worry about drying out or overcooking the meat.

DArtagnan brisket rect


How can we forget the paschal lamb, the symbol of springtime, renewal and freedom? If it’s on our plates, we certainly won’t. If you’re looking for a great main course for your seder (and you decided not to go with goat), lamb is the perfect choice. Whether rubbed with olive oil and herbs and baked, slow-roasted or smoked, and whether you choose roasts, racks, or a whole leg seasoned with plenty of rosemary, the smell of lamb cooking in your kitchen is undoubtedly the smell of Passover. We have some excellent ideas for lamb dishes here. And, naturally, don’t forget your roasted shank; some lucky seder guest (or perhaps the cook?) might get some excellent marrow out of that lamb bone!


Happy National Caramel Popcorn Day!

IG_BaconDuckFatCaramelCornWe don’t celebrate every food holiday … oh, who are we kidding? We love that nearly every day of the year has a food-related holiday to celebrate. Today it’s National Caramel Popcorn Day!

And that’s why we’re sharing our recipe for caramel popcorn, with a D’Artagnan twist. We’ve enhanced this sticky treat with bacon and duck fat.

This party-worthy popcorn will satisfy the whole crowd – it’s savory, sweet, salty, crispy, and chewy. Try it and let us know how you like it!


Bacon Duck Fat Caramel Corn



12 cups popped plain popcorn (about ½ cup kernels)
1½ cups packed dark brown sugar
½ cup Duck Fat, plus 2 tablespoons (for coating the pan), melted
¼ cup plus 2 tablespoons light corn syrup
½ teaspoon sea salt
6 slices Uncured Hickory Smoked Bacon, chopped into ¼ inch chunks
2 teaspoons vanilla extract
1/2 teaspoon baking soda


  1. Parcook bacon pieces in a large skillet over medium heat. Cook until fat renders but bacon is still soft and hasn’t browned. Remove bacon with a slotted spoon and drain on paper towels, set aside.
  2. Preheat oven to 250 degrees F with the rack placed in the center position. Grease a large roasting pan with 2 tablespoons of duck fat. Spread popped popcorn evenly in the pan and set aside.
  3. In a large heavy-bottomed saucepan, whisk together brown sugar, duck fat, corn syrup, and salt. Bring mixture to a boil over medium heat, whisking constantly until the sugar dissolves and starts to emulsify, about 10 minutes. (The mixture may be separated and oily – keep whisking, it will come together as it cooks.) Carefully stir in reserved bacon. Now stop whisking and continue to boil without touching it at all for about 3 minutes more.
  4. Remove from heat and carefully whisk in the vanilla and baking soda until the caramel is light in color, foamy, and has doubled in volume, about 10 seconds.
  5. Immediately drizzle caramel mixture over the popcorn, turning with a silicone spatula until thoroughly coated and spread into an even layer.
  6. Bake the caramel corn, mixing about every 15 minutes with a silicone spatula, scraping up any caramel from the bottom of the pan, until a cooled piece of popcorn is very crunchy, about 45 minutes to 1 hour total. (To test for doneness, take a few pieces of popcorn out of the oven and let cool. If they’re crunchy, then the caramel corn is done.)
  7. Transfer the caramel corn to a clean, rimmed baking sheet to cool completely (it will crisp as it cools). Store in an airtight container at room temperature for up to 3 days.