smoked breast 

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Bacon 101

Bacon 101

Let’s face it. Bacon is irresistible. Check out our bacon basics, where we’re serving up the facts on the smoky sweet pork belly we all know and love.

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Grilled Holiday Turkey

Grilled Holiday Turkey

For those in a temperate climate, or the intrepid cook willing to brave the elements, grilling can be more than just a novel way to prepare your holiday bird.

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Squash Bisque with Smoked Duck

Squash Bisque with Smoked Duck

by D'Artagnan

This autumnal soup is an aromatic mix of carrots, celery, butternut squash and sweet potato. Tasty on its own, but when crowned with smoked duck breast and pumpkin seed oil, it's totally sublime.

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Smoked Duck & Cherry Salad

Smoked Duck & Cherry Salad

by Alison Attenborough

Alison Attenborough's smoked duck salad, with a tangy Dijon vinaigrette, will work with most fruit. Try fresh figs and persimmons in the fall and raspberries or blackberries in the spring.

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Smoked Duck Banh Mi Sandwiches

Smoked Duck Banh Mi Sandwiches

by D'Artagnan

There’s a reason Vietnamese sandwiches have gained popularity & foodie cred over the last few years - they’ve got layer upon layer of interesting tastes and textures, all nestled into a neat little package. Here’s a version using our smoked magret with creamy, Basque-style mousse and crispy, quick-pickled veggies. It hits all of the marks when it comes to a satisfying nosh.

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Bacon-Wrapped Stuffed Chicken Breasts

Bacon-Wrapped Stuffed Chicken Breasts

by D'Artagnan

Boneless, skinless chicken breasts don’t have to be boring. In this easy recipe, we stuff our air-chilled chicken breasts with a mixture of Brussels sprouts, toasted pecans, and nutty Pecorino cheese then wrap them with bacon.

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Brunswick Stew

Brunswick Stew

by Jeff Miller

Brunswick stew is a centuries-old recipe that might have originally called for squirrel meat. Jeff Miller, owner and pit boss of Luella's BBQ in Asheville, North Carolina prefers silky smoked chicken and spiced andouille sausage to squirrel.

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Spicy Cajun-Style Jambalaya

Spicy Cajun-Style Jambalaya

by D'Artagnan

This quick-cooking, one-pot Jambalaya is satisfying and super easy to make. Tender chicken, shrimp, andouille sausage, and Tasso ham create a hearty meal with layers of flavor and texture.

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Duck Club Sandwich

Duck Club Sandwich

by Bromberg Brothers

This recipe, from the excellent Blue Ribbon Cookbook, is the Bromberg Brother's twist on a classic club sandwich using flavorful duck instead of turkey. We consider it lunch heaven in the palms of your hands.

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Simple Brined & Grilled Poussin

Simple Brined & Grilled Poussin

by D'Artagnan

Baby chickens cook up extra juicy and flavorful with a quick aromatic brine and a hot grill. A semi-boneless poussin is perfectly portioned for one, taking the guesswork out of meal prep. This recipe can be easily scaled up or down and embellished with your favorite sauces and accompaniments.

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