Wishing you a joyous Easter!
l-r: Ostrich, emu, duck, chicken, pheasant, quail eggs … exotic eggs are seasonally available to our chef and retail clients.
With all the talk about eggs, it got us wondering about their significance in spring. Eggs are traditionally connected with rebirth, rejuvenation and immortality. That’s why they are often associated with Easter. On a more practical level? In the early Christian calendar eggs were forbidden during Lent, so after forty days of deprivation everyone wanted to eat eggs!
“Because eggs embody the essence of life, people from ancient times to the modern day have surrounded them with magical beliefs, endowing them with the power not only to create life but to prophesy the future. Eggs symbolize birth and are believed to ensure fertility. They also symbolize rebirth, and thus long life and even immortality. Eggs represent life in its various stages of development, encompassing the mystery and magic of creation…The concept of eggs as life symbols went hand in hand with the concept of eggs as emblems of immortality. Easter eggs, in fact, symbolize immortality, and particularly the resurrection of Christ, who rose from a sealed tomb just as a bird breaks through an eggshell.”
-Nectar and Ambrosia: An Encyclopedia of Food in World Mythology, Tamra Andrews [ABC-CLIO:Santa Barbara CA] 2000 (p. 85-6)
We think eggs are pretty magical, too. That’s why we deviled six different types. Some were easier to eat than others! Did you know an ostrich egg is the equivalent of two dozen chicken eggs? And the shell is so thick that you need a hammer or saw to open it.
At the other extreme, it would take four quail eggs to equal one chicken egg. You can learn more about these tiny eggs on our website, including ideas on how to cook them. And check out our egg recipes while you’re there!
Deviled ostrich, emu, duck, chicken, pheasant and quail eggs.
You don’t have to double check – this is the D’Artagnan blog, and you did just read the word “salad.” We are known as hardcore carnivores, but we are hungry omnivores with an appreciation for a well-composed salad. As long as there is some meat on it.
And it’s summer – the perfect time to try one of our favorite salads, like this smoked duck and cherry salad that serves beautifully as a cold supper on a hot night.
While this salad is perfect for brunch, it could easily satisfy as a dinner. The winning combination of bacon and eggs works well on a bed of asparagus.
A somewhat less traditional salad, with the frisée and romaine lettuces lightly browned in butter, makes a delicious surprise. Then the salad dressing is stirred in the hot pan. Now that is a salad! Watch Marcus Samuelsson demonstrate the technique in this video with Ariane. The rich red meat of squab deserves a bed of salad like this. Did we mention the plums wrapped in bacon? Oh, yeah.
A yearlong favorite, the simplest salad of all: duck confit shredded and served atop your favorite greens. Our recipe has an Asian flair, but you can dress the salad with a basic vinaigrette as well, with equally satisfying results. Get the confit crispy under the broiler for maximum effect.
While it seems minimal, this salad of thinly-sliced cucumbers offers a refreshing crunch when paired with lamb. Is is salad? We will allow it.
The classic Cobb salad gets a D’Artagnan spin with smoked chicken breast, tiny quail eggs and hickory smoked bacon. We must admit, it’s a a great salad.
Duckspotting is snapping & sending in pics of dishes from your favorite restaurants, made with D’Artagnan ingredients! We supply restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!
Where: Destination Dogs
What: Chef John Durna’s Quail and Roasted Wild Mushroom Sausage Topped with Baby Spinach, Quail Egg and White Truffle Vinaigrette
How: Destination Dogs is located at 9 Spring Street, New Brunswick, NJ 08901 | (732)993-1016 | follow them on twitter @DestinationDogs
Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to email@example.com We’ll give you & the restaurant a shout out!
This is one of Ariane’s go-to dishes for easy entertaining and a favorite among D’Artagnan staff. Whether you call it toad-in-a-hole, sunshine toast, egg-in-a-basket, eggs in a frame, or cowboy toast – when made with brioche, black truffle butter and diminutive quail eggs, we call it ridiculously delicious!
Perfect for l’heure de l’apéro, as a passed or plated hors d’oeuvre, the little toasts are just the right size to whet the appetite. Buttery brioche crisps up beautifully and makes the perfect foil to a velvety yolk and a sprinkling of crunchy Maldon salt finishes the dish. This is less of a recipe and more just instruction. 1 pack of eggs will make 18 toasts & we’d recommend 2-3 toasts per person……