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.
Our tender, flavorful Pekin duck comes from a family farm in Milford, Indiana. Raised to D'Artagnan's exacting standards on a specially formulated grain diet, these birds are free from added hormones or antibiotics—and they boast more meat and less fat than any other white Pekin duckling produced in North America. Most commonly used in Asian cuisines, Pekin also works well in French and Italian cooking. We love chef Alain Allegretti’s simply decadent recipe for Sautéed Duck Breast with Foie Gras and a Port Reduction. And this "Sicilian caponata" inspired dish - with creamy polenta, olives, raisins and dried tomatoes - is sure to wow dinner guests.
"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."
"Master butcher Loic Jaffres shares his fool-proof method for whole roasted duck with orange."
"Saffron, cinnamon and orange perfume this slow-cooked duck koresh, a Persian stew flavored with pomegranate. "
"Chef Chris Beischer, from Manhattan's The Kitchen at The Mercer Hotel, began his culinary career in a small diner in rural Pennsylvania. He swiftly made his way to the top of the New York food chain, working for the past twenty years alongside Jean-Georges Vongerichten."
