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.
D’Artagnan’s smoked duck breast—or magret, to use the French—comes from the Moulard duck, a cross-breed of Muscovy and Pekin ducks that are raised on a 200 acre farm in New York State. These hearty ducks are fed a diet of corn, soy and clean water and no antibiotics or hormones are every administered. Our smoked duck breast is made the old-fashioned way: all naturally, with real woodchips, not liquid smoke. Plus there are no added artificial preservatives or nitrites to make this authentic smoked duck breast taste incredible. Smoked duck breast is suitable to eat at any time of year and always makes an impressive addition to a charcuterie plate. Slice thin pieces and serve with cornichons (our favorite baby pickles), Dijon mustard, or—trust us—try it with truffle butter and baguette for the ultimate in hassle-free entertaining.
Smoked magret also matches beautifully with fruits and salads: think blueberries, plums, pears, peaches, and greens like frisée and mesclun. Make a basic couscous with lemon zest and cumin and toss with plums and sliced smoked duck breast for a 30-minute dinner salad. Caramelize pears, peaches or kumquats and toss with julienned smoked magret and arugula for a restaurant-caliber entrée salad. And don’t forget a bottle of your favorite Rhone varietal for a perfect wine pairing!
ingredients: duck breast, salt, pepper
"Duck quesadillas are a speedy hors d’oeuvre that can be tailored to your own tastes and invention--add more heat, use a different cheese, add corn or roasted peppers. Let your creativity go wild."
"This Gascon salad epitomizes the French love for everything duck--prosciutto, breast, fat. Here, these ingredients are tossed with a little lettuce and a brisk balsamic vinaigrette. "
"This hearty, fall soup is easy to make. Don't forget the nutty pumpkin seed oil. "
"Alison Attenborough's smoked duck salad, with a zippy Dijon vinaigrette, will work with most fruit. Try fresh figs and persimmons in the fall and raspberries or blackberries in the spring."
"Susan Spicer of Bayona in New Orleans fills buttery puff-pastry purses with a savory mixture of smoked duck breast, andouille and green apple. She serves them with a reduction of apple jelly, Calvados and apple juice."
