The French Pâté Collection Perfect for a cocktail party or appetizers at a family feast, this trio is a perennial favorite and makes a lovely hostess gift.
Dry-Cured Saucisson SecServe saucisson sec with charcuterie for an ideal and easy party starter.
This all-natural, robustly-flavored duck and veal stock is highly concentrated to get your favorites sauces off to a great start!
Finally, a simple solution to all those recipes that require a rich, brown stock. Our Duck and Veal Demi-Glace is made from a traditional recipe that uses duck and veal bones, plenty of aromatic vegetables, water and wine, with no flour, gelatin or salt added. Its gelatinous texture and rich flavor is the result of 48 hours of slow-cooking. You'll be amazed at the body and richness our demi-glace gives your sauce. It's a staple that you'll want to have on hand in your freezer all the time—right next to the duck fat!Use it as a base for your favorite meat sauces, stocks, soups and braises. For a delicious pan-sauce in minutes, sweat some chopped shallots in pan-drippings, add fresh herbs and deglaze with demi-glace. Add a small knob of black truffle butter to finish. Delicious!
· 100% All-natural
· Slow-cooked in small batches for quality
· Rich, concentrated flavor
· Silken texture
· Freezes beautifully
ingredients: concentrated stock from duck and veal bones, water, red wine, celery, onions, carrots, tomato paste, garlic, spices
"Chef Chris Scarduzio of Philadelphia offers this marvelous dish for fall or winter. What could be better than knockwurst and boudin blanc on one plate? Perhaps a crispy leg of duck confitand a glass of Belgian beer on the side? "
"There is one rule for venison: Get a nice sear on the meat and serve it rare. This recipe, from the Food & Wine test kitchen, will ensure caramelized, juicy meat."
"Here is our updated version of this classic British dish, topped with sausages, known as bangers in England. D’Artagnan’s venison sausages are a little hot and smoky--from dried ancho and chipotle chiles--and a little sweet--from dried bing cherries. This combination, with a rich, thyme-infused wine sauce, makes this the ultimate comfort food."
"New York Chef Anita Lo knows her way around a duck. Here she pairs seared duck breast with a beggar's purse of fresh figs stuffed with duck confit."
"The blend of golden raisins, green olives, dried tomatoes and roasted small onions, spiked with orange zest, recalls the flavors and Sicilian caponata."