Dry Cured Saucisson SecSaucisson Sec is not just for picnics! Try it with a seasonal cheeseboard, sliced on pizza or added to an autumn salad.
Among our most popular products, the duck magret –the breast of the Moulard duck—will make you forget all about steak. Its richly flavored red meat is a tasty alternative to beef, and is as easy to prepare. In fact, duck magret is often called “duck steak,” as its many fans prefer to sear or grill it and serve it rare, just like that other red meat.
The Moulard breed is the duck of choice in Southwest France, where duck is a way of life. From the famous foie gras to duck leg confit, sausages, pâtés and more, this duck offers many tasty treasures, not least of which is the sizable magret, or duck breast. Aged seven days on the bone to develop a juicy meat, then cut into individual breasts, with the perfect amount of creamy fat remaining, the duck magret is succulent and satisfying. Interestingly, with the fat removed it is actually quite lean meat.
Our signature recipe for Magret à la D’Artagnan is inspired by Ariane’s father, who was the first chef to cook magret like a steak years ago in the family’s hotel-restaurant in Auch, France. Today, you will find it on menus around the world—and it should be on your table, too!
When cooking the duck magret, remember to score the outer skin well before cooking to render out some fat and crisp up what is left. Be sure to save the rendered fat for sautéing potatoes or other vegetables. Duck fat is a secret ingredient in Gascon cuisine!
"Ariane’s father, Chef André Daguin, was the first to treat duck breast like a steak, serving it rare at his restaurant in southwest France. When Ariane founded D'Artagnan, she spread the word to New York City's top chefs. The rest is history! "
"Duck breast tastes fantastic when grilled. Here, a sweet-tart marinade made with hoisin sauce and rice wine, takes no time to mix together, and your guests will rave."
"This dish is inspired by the outdoor tavernas near Israel’s foie gras-producing region, where food is often cooked over open coals. Here, cubes of fatty liver are grilled and served with fig jam. "
"Piment d'Espelette is a key ingredient in Chef Pascal Condomine's recipe for duck with pistachio. Piment, a relatively mild chile, comes from the Basque country in France."
"This is a complex soup with many layers of flavor and texture. A little goes a long way. "
