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Posts tagged ‘duck’

Win Big in our Spicy Giveaway!

11916097_890403790995674_6317405269947769655_nThis is the season to season! Enter our Spice Up Your Summer Giveaway for a chance to win 5 types of D’Artagnan meats (value: $300+), PLUS 10 tins of organic spice blends from our friends at Teeny Tiny Spice Company (value: $99.50).

Our prize package includes meats that are great for grilling, and ideal for outdoor dinner parties: 2 racks of lamb, 4 NY strip steaks, 4 Berkshire pork chops, 4 packs of organic chicken thighs, and 4 Pekin duck breasts. Plenty to share!

Because the best meats deserve the best spices, the winner will also receive 10 tins of Teeny Tiny Spice Company’s organic spice blends (pictured below): Shepherd Herb Mix, Harissa, Montréal Seasoning, Ethiopian Berberé, Perfection Spice Rub, Szechuan Spice, Jamaican Jerk, Tandoori Masala, Hot Italian Spice and Vindaloo. It’s like traveling the world in your kitchen.

Thora, the owner of Teeny Tiny Spice Company, offered the pairings below, but there is no reason to limit yourself – all the spice blends are delicious and work with any of our meats.

Cooking with D’Artagnan and Teeny Tiny Spices? Be sure to share your results with us on social media! Tag @dartagnanfoods and @teenytinyspice on Facebook, Twitter or Instagram to show off your culinary creations.

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Entries must be received by 11:59 PM EDT,  July 31, 2016. One entry per email address. No purchase required. Official rules at dartagnan.com.

Chefs of Betony Come to Visit

We are always happy to have visitors at our Union, NJ office. When Chef Bryce Shuman of Betony in NYC made the trip, along with two chefs from his kitchen, he came bearing gifts.

From left to right: Alex, Pierre, Chef Bryce, Ariane, John, Chef Jack.

The first was an autographed dish for the wall of plates in our dining hall. The message reads: “Dear Ariane, Thank you for being one of our partners in greatness for many years, and for many more to come.  -Bryce and the team at Betony.”

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A dish from the team at Betony that will hang on our wall of plates in the dining hall.

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Why Let Meat Rest?

Let it Rest!

This could be the D’Artagnan motto. Whether it’s a ribeye, skirt steak, duck breast or pork chop, all meat needs to rest after it is cooked.

Kalbi Style Grilled Buffalo Steak

Buffalo steak recipe at dartagnan.com

Cook the meat on a grill or cast iron skillet until it has reached your preferred level of doneness.

Then be patient and let the meat rest. Ten minutes on a plate, tented with foil in a warm spot does the job. But why is that rest period so darn important? Read more

The Whole Foie Gras Duck

Ariane was honored to be a guest lecturer at the Institute of Culinary Education in NYC last week. Ariane is committed to educating and supporting the next generation of chefs, and she enjoys going to culinary schools to share her experience and wisdom. This time she demonstrated breaking down a whole duck – with the foie gras inside – and talked about the uses for each part.

The beak-to-tail philosophy means that we eat the whole duck, and waste nothing. From duck breast to duck leg confit, duck pâtémousse and duck fat … we enjoy every tasty bit.  The liver may be the big prize, but every part is valued. Even the bones are used to make demi-glace.

Ariane starts with the whole duck, foie gras and all.

Ariane starts with the whole duck, foie gras and all.

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Seeing Stars: What is the Michelin Guide?

Have you ever wondered about the Michelin Guide and its stars? The Guide (pronounced geed in French) gives out stars from 1 to 3 when it reviews restaurants; this is the most prestigious rating that a restaurant can get. The acquisition or loss of a star can have dramatic effects on the success of a restaurant. See the entertaining film The Hundred-Foot Journey to see what restaurants will do to keep their stars. So what do the stars represent?

One star: “A very good restaurant in its category”

Two stars:  “Excellent cooking, worth a detour”

Three stars: “Exceptional cuisine, worth a special journey”

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A Little History of the Guide

The Michelin Guide actually started as a way to sell more tires. By 1900 the tire makers André and Édouard Michelin had been in business for 11 years, primarily making bicycle tires. They were ready for the automobile age, even though they had a very limited audience for their car tires. There were only 3,000 cars in all of France at the time! In order to encourage use, and wear and tear on the tires, the brothers hit on a brilliant idea: write a guide book for hotels and restaurants that would entice motorists to make some road trips.

The original Michelin Guides were free and contained maps, instructions for changing and repairing tires, lists of mechanics, gas stations and other useful information for travelers.

Aventure Michelin - Clermont-Ferrand - 30/01/2012 - photos Bastien et François BAUDIN / Agence AUSTRAL

Aventure Michelin – Clermont-Ferrand – 30/01/2012 – photos Bastien et François BAUDIN / Agence AUSTRAL

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5 Duck Breast Recipes To Try Now

Every recipe has a story and Ariane, the founder of D’Artagnan, is very involved in this one.  Her father, Chef André Daguin, was the first to cook duck breast like a steak, pan-searing and serving it rare. That was back in the 1950s at his restaurant in Southwest France, and the technique caught on. Today it’s quite common to see seared duck breast on a restaurant menu.

If you haven’t tried cooking duck breast at home, we encourage you to do so.  These easy variations on the basic recipe will hopefully inspire your inner chef. Choose the flavors you like and heat up your pan!

1. The Classic: Magret Duck Breast à la D’Artagnan

This simple duck magret recipe should be a part of every home cook’s repertoire. If you can cook a steak in a pan, you can sear a duck breast. We love this simple recipe and the opportunity it affords to get creative with the pan sauce. Master this one, and you can whip up an impressive meal in 30 minutes anytime. Kitchen victories are so sweet, aren’t they?

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Duck Fat 50: Duck Fat Focaccia Bread with Herbs & Sea Salt

Have you baked with duck fat yet? If not, you are missing out on a whole world of flavor. Try our recipe for ridiculously delicious duck fat focaccia bread. Topped with fresh herbs and flaky salt, it’s wonderful on its own, as a soup or salad accompaniment, or as the vehicle for your favorite sandwich fillings.  Duck bacon and onion jam might work nicely. Or try spreading duck rillettes on top for a duck on duck fat sandwich.

This recipe will make one 14 x 11 inch loaf – which we predict won’t be around for long. It’s just that good.

Duck Fat Foccacia Bread

Duck Fat Focaccia Bread

Ingredients

2½ teaspoons active dry yeast
1⅔ cup warm water (about 110 degrees F)
½ cup Duck Fat, melted, divided use
2 cups bread flour
2 cups all-purpose flour, plus more as needed
2 teaspoons coarse salt
2 tablespoons chopped fresh herbs, such as thyme, rosemary, and/or oregano
1½ teaspoons Maldon salt, or Gros Sel

Preparation

1. In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and warm water. Let stand about 5 minutes until foamy. Add 2 cups bread flour, 2 cups all-purpose flour, ¼ cup duck fat, and coarse salt. Beat until mixture comes together. Switch to dough hook attachment and knead on medium-low speed until dough is smooth and elastic. Finished dough should be just slightly sticky, so add additional flour a little at a time, if needed.

2. Gently round dough into a ball and place in a large bowl that’s been lightly greased with duck fat. Cover with plastic wrap and let rise in a warm location until double in size, about 1½ hours.
Generously grease a 14 x 11 inch baking pan with duck fat. Press the dough evenly into the pan and cover with plastic wrap or a tea towel. Allow to rise until doubled again, about 1 hour.
Preheat oven to 425 degrees F with rack in the center.

3. Using the end of a wooden spoon greased with duck fat, press deep indents into the dough at 1” intervals. Brush with remaining duck fat, allowing the fat to pool into indentations. Sprinkle herbs evenly over the dough, then repeat with Maldon salt. Bake until bread is golden brown, about 25 to 30 minutes. Cool in the pan then slice and serve. Wrapped in plastic wrap, focaccia will keep for about 3 days.

5 Favorite Charcuterie Recipes

Are you cooking with charcuterie? You might be doing it and not even thinking about it. Bacon and eggs…pizza with sausage or pepperoni…stuffing with sausage. All are examples of using charcuterie in everyday food.

Charcuterie – smoked, cured or cooked meat – is showing up everywhere. At D’Artagnan, we’ve been making charctuerie for more than 30 years, with time-honored techniques, recipes and all-natural ingredients. We offer a full range of styles and flavors, and our charcuterie is a favorite among restaurants, retailers, and home cooks.

So we take charcuterie pretty seriously, and we like to find new ways to enjoy it. Here are a few of our favorite recipes featuring charcuterie. We hope you will try some of them.

Fig & Prosciutto Tart

Our tart is as easy to make as it is beautiful and delicious. In this recipe, salty French prosciutto (we call it Jambon de Bayonne) pairs perfectly with creamy mascarpone and sweet figs. If figs aren’t in season, replace them with ripe stone fruits for equally tasty results. Served at room temperature, this tart is ideal for a party, picnic, or decadent snack anytime.

prosciutto-fig-tart-recipe

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Enter for a Chance to Win $250 Shopping Spree!

We’re having a giveaway – and the big prize is a $250 shopping spree at dartagnan.com!

What’s on your wish list? How about $250 worth of charcuterie and foie gras? Invite your friends and break out a good bottle (or two) of red wine.

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Or maybe a big, juicy heritage ham – you could entertain a crowd, or get several meals out of this ham. Plus you can use the bone for split pea or lentil soup.

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Are you wild about Wagyu beef? Get a stack of the most tender steaks ever and plan a special dinner. What about our pasture-raised beef? From filet mignon to ribeye steak, there is a cut for every beef lover. Plus incredibly tasty ground beef that’s ideal for burger season.

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You could try our exclusive Green Circle Chicken, which is vegetable-fed, free-ranged and beloved by many of the best chefs in the United States…and it made an appearance on Mike Rowe’s CNN show “Somebody’s Gotta Do It.”

DArtagnan Green Circle Chicken Roasted 2

Any way you cut it, there is something wonderful to eat at dartagnan.com. And you could get a free lunch, dinner, brunch and breakfast if you win our giveaway. Enter here for your chance.

Why You Should Eat More Duck Fat

There’s an old saying, “When life gives you ducks, make duck fat.”

This liquid gold is the preferred cooking medium at D’Artagnan, as it is in Southwest France. Way back in 1985, when Ariane founded the company, she knew that duck fat was a product that Americans needed. Even if they didn’t know it themselves yet.

The first and most obvious reason is because it’s incredibly tasty. Duck fat offers a rich, silky mouth feel that transforms whatever it touches, without an overpowering flavor. But make no mistake, it has a flavor all its own. If you haven’t tried potatoes roasted or fried in duck fat … you haven’t lived. This is the stuff our ancestors used before industrialized seed and vegetable oils came along. And we are happy to see that our obsession with duck fat is beginning to catch on.

When cold, duck fat is solid.  It goes back to liquid at warmer temperatures. 

Chefs love it because of the high smoke point; duck fat can be cooked at high temperatures without smoking or altering its flavor. And unlike butter or olive oil, duck fat can be recycled. For convenience, duck fat stores in the freezer for quite a long time. So be sure to keep a tub at all times, and be ready for any duck fat emergency. Read more