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.
Duck fat is a staple of the Gascon kitchen that imparts delicious flavor to any dish. Nutritionally similar to olive oil, it is low in saturated fat, with a good combination of poly and monounsaturated fats. In Gascony, duck fat is considered better than butter! And it’s catching on in a big way in America.
Offering a rich, silky mouth feel that transforms whatever it touches, without an overpowering flavor of its own, duck fat is the darling of chefs today. And the high smoke point means it can be cooked at very high temperatures without smoking or altering its flavor.
Partner duck fat with its natural ally: the potato. Nothing crisps potatoes quite like duck fat does, which is why frites in bistros are fried in a fragrant pot of duck fat. Try duck fat in place of oil in salad dressing, and for sautéing mushrooms and vegetables, where its light light umami quality is noticeable. Try Ariane’s garlic confit –a secret weapon in the kitchen--on potatoes, spread on a slice of thick country bread, or on a pizza. The duck fat mellows the punch of garlic
Unlike butter or olive oil, duck fat can be recycled. Duck fat stores in the freezer for a long time, which is why you should never be caught without it. Take it out an hour before cooking to soften, or use a hot spoon to scrape off a small amount. Stock up with a few tubs and watch your cooking repertoire be transformed by the magic of duck fat.
ingredients: duck fat
"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? "
"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."
"Gently sautéed guinea-hen breasts are an elegant way to showcase the pure taste of this bird. Porcini mushrooms and reduced essence of guinea hen add layers of rich flavors. "
"This hearty casserole of preserved duck, sausages and beans is the heart & soul of Gascon cooking."
"Find out why gumbo has been called the greatest Louisiana contribution to American cuisine. A dish that is a true melting pot, gumbo uses French cooking techniques with ingredients from the native Choctaw, West African slaves and Spanish colonists. Although it traditionally includes seafood, this gumbo recipe relies on chicken and andouille alone. However, there is no substitute for what Louisianians call the "holy trinity" of celery, bell peppers and onion. "