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Posts tagged ‘magret’

What is Duck Magret?

Duck magret –  or duck breast – is the new steak. And the rich, red meat of duck breast is every bit as satisfying as beef. Many restaurants now offer it on the menu, and people are searing duck breasts at home for quick weeknight meals. Duck breast has arrived. But once upon a time, say 30 years ago, it was not that way.

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In 1985, when Ariane founded D’Artagnan and became the first purveyor of fresh, domestic foie gras in the United States, she had a lot of other duck parts to deal with.

Many years before that, her father Chef André Daguin, had raw duck breasts in the kitchen waiting to be submerged in duck fat and turned into confit. A hungry customer, too late for lunch, arrived and there was not much left in the larder. Chef Daguin pan seared a duck breast, treating it like a steak. This interesting – and delicious – new idea took fire. Soon everyone in Southwest France was searing duck breasts and serving them rare.

Ariane and Dad with Geese

And Ariane came to the United States with that history. So the plump breasts of the ducks quickly became a signature D’Artagnan product. And duck magret has remained one of our most popular items for the past 30 years.

If you’ve never tried “duck steak,” don’t hesitate. It’s easy to prepare, as you can see in this video, where Sara Moulton and Ariane cook duck breast together. It’s also quick – a 30-minute meal with duck breast at the center is a reality. Not sure where to start? We have plenty of duck recipes at dartagnan.com to guide you.

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Ariane and Sara at the stove with duck breasts in the pan.

If you make duck magret at home, be sure to share photos with us on social media! We are @dartagnanfoods on Facebook, Twitter and Instagram. Tag us – we love to see what’s cooking!

 

Duckspotting @ brushstroke NYC

Duckspotting is finding, snapping & sending in pics of tasty dishes made with D’Artagnan ingredients, from your favorite restaurants. We sell to restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

Where: Brushstroke, Tribeca, NYC

When: Dinner 10/6/11

What: Chef Isao Yamada’s Steamed Duck with Fried Eggplant & Yuzu-Miso Sauce

How: brushstroke is at 30 Hudson Street, New York, NY 10013 |  call 212-791-3771 for reservations

Chef Yamada prepping D'Artagnan duck breast in the open kitchen

Chef Yamada prepping D'Artagnan duck breast in the open kitchen

brushstroke is a Japanese concept by David Bouley, helmed by Chef Isao Yamada, and recent recipient of a coveted Michelin star! The eco-chic space was designed by renowned Tokyo firm, Super Potato, and boasts a full-view open kitchen, counter seating, diningroom and lounge. Get reservations while you still can!

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out!

Duckspotting @ Junoon NYC

Duckspotting is finding, snapping & sending in pics of tasty dishes, from your favorite restaurants, made with D’Artagnan ingredients! We sell to restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

 

Where: Junoon, NYC

When: Dinner Service

What: Chef Vikas Khanna’s Telicherry Duck Breast

Who: sent by Gabi C.

How: Junoon is at 27 West 24th Street, New York, NY 10010 |  for reservations, call 212-490-2100

Junoon was recently awarded a coveted Michelin Star! Make your reservations now!!!

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out!

Back of the House/Episode 5: Duck Breast with Sara Moulton

In the latest episode of Back of the House, Ariane and food-world-superstar, Sara Moulton, are searing & saucing duck breast. Follow along and see just how easy it is to get a fabulous, restaurant worthy duck dish on the table in less than 30 minutes with just a few ingredients. Beautiful!