Skip to content

Posts tagged ‘sara moulton’

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.

Recipe_Magret_Dartagnan_HomeMedium

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.

????????????????????????????????????

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!

 

IACP Post-Awards Party Recap!

IACP 2012 1IACP 2012 2IACP 2012 3IACP 2012 4IACP 2012 5IACP 2012 6
IACP 2012 7IACP 2012 08IACP 2012 9jacques and bryangarett debbie steveIACP 2012 12
IACP 2012 13jack with hamGabi servingIACP 2012 15IACP 2012 16IACP 2012 031
IACP 2012 20mo rocca eats foieIACP 2012 021craig and pierre work togetherariane and francis 2sara ariane and friend

IACP Awards 2012, a set on Flickr.

Last night the International Association of Culinary Professionals (IACP) held their 26th annual awards ceremony in New York City. The IACP Awards honor the best in English-language cookbooks, media and food writing across 50 categories.

We were happy to provide the food for this years post-awards reception. We teamed up with some of the night’s nominees, including Sara Moulton, Michael Ruhlman, Claudia Roden, Jessica Harris, Debbie Lee, and Jacques Pepin, to serve dishes from their cookbooks using D’Artagnan ingredients.

Check out a few of our photos (above) and click here for a full list of the nights big winners!

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!