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Posts tagged ‘ariane daguin recipes’

Garlic & Black Truffle Mashed Potatoes

This recipe is inspired by the classic Joël Robuchon mashed potato recipe which calls for equal parts potato and butter. Garlic cloves slow-cooked in duck fat are added, along with a generous amount of black truffle butter for intensely earthy and rich potatoes.



2lbs Yukon Gold potatoes, peeled and cut into large chunks
8-12 tablespoons Black Truffle Butter, more as needed
4 cloves Garlic Confit
Coarse salt & freshly ground black pepper, to taste
Fresh Black Truffle, for shaving (optional)


1. Bring a large pot of salted water to a boil and add potatoes. Cook until just fork-tender. You don’t want soggy potatoes.

2. Drain potatoes in a colander and shake well to remove excess water.

3. Place potatoes in a large bowl, add truffle butter and season with salt and pepper. Mash the butter into the potatoes with a masher to desired consistency. They can be as chunky or smooth as you like. Alternatively, you can pass the potatoes through a ricer and then mix in butter and garlic confit, making sure to mash garlic into potatoes with back of spoon. Adjust seasoning and top with thinly-shaved black truffle. Serve.

frère et soeur

We were very lucky this December to have three generations of Daguins in New York for the holidays; Ariane’s parents, her daughter Alix and for the first time in several years, her brother, Arnaud.

Now and then… deux of a kind!

Arnaud is a Michelin-starred chef and proprietor of an upscale auberge called, Hegia. Located in Hasparren, France, the 1746 converted farmhouse is perched on a hill in the beautiful Basque countryside (only 30 minutes from coastal Biarritz). There are five guestrooms, each mix original, rustic architectural details with austere modernist design. Hegia’s website has some beautiful photos – take a look! Taking advantage of local raw goods, Arnaud cooks in a pure and simple style that allows each ingredient to shine. Adding a good measure of the famous Daguin hospitality, he hosts an aperitif before the guests sit down to a convivial meal at a communal table. Now that’s the kind of vacation we crave!

Quartier Zelai

Arnaud has been gracious enough to submit a recipe to the D’Artagnan site which will be up in the near future (so check back!). In the meantime, if you read French, pick up a copy of his book, a collaboration between Arnaud and their father called, 1 Canard 2 Daguin.

Here’s an inside look, courtesy of the books photographer, Isabelle Rozenbaum.


Available from Editions Sud Ouest and Amazon France.

Christmas Cookies D’Artagnan Style! Duck Fat Biscochitos

Duck fat is not only an indispensable cooking fat, it’s also excellent for baking. It can be substituted 1:1 for lard in any old fashioned recipe, you just need to keep it well-chilled while you work with it. Duck fat adds depth of flavor to baked goods, makes an especially tender pie crust, lofty Viennoiseries, and flaky cookies. Ariane’s father, Andre Daguin, made duck fat pepper biscuits in his chef days. He served them with chilled marinated peaches, the recipe of which is in his 1981 cookbook, Le Nouveau Cuisinier Gascon.

A holiday staple in the American Southwest, biscochitos are cookies made from lard and flavored with anise seed and orange zest. Since anise and orange are also common flavors in Southwest France, we thought we’d put our own spin on biscochitos by making them with duck fat. The cookies are delicious and quickly becoming a holiday favorite around the office. Give them a try!

Recipe after the jump…

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