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D'Artagnan proudly presents our Back of the House with Ariane Video SeriesAriane steps into the kitchen to serve up a tasty new series starring America's Best Chefs and their favorite D'Artagnan products. In each delicious video we'll whip up tempting recipes and share insider tips & techniques, while having a generous helping of fun along the way. If we move fast—don't worry—we'll also give you the full companion recipes with step-by-step instructions so you can recreate all of the fabulous dishes at home. Come back often, we'll be serving up a fresh, new video every few weeks.
Episode 5: Duck, duck, sauce! Searing duck breast with Sara Moulton.In this sizzling episode of Back of the House, Ariane is behind the stove at The Brooklyn Kitchen searing and saucing duck breast with chef, cookbook author, and television personality, Sara Moulton. They'll show you how easy it is to get restaurant-worthy duck dishes on the table in just 25 minutes with minimal ingredients. Bon appétit!We are the duck experts! Duck is one of the most delicious birds to eat, is versatile and easy to prepare. It takes amiably to flavors from around the world, and in spite of what some frustrated cooks might have experienced from those factory-farmed ducks, duck isn't greasy or fatty if well prepared. To make things simpler, today's shoppers can buy different breeds of ducks, whole or cut up, duck breasts or duck legs, smoked duck, or duck confit, and even cured duck prosciutto. The "Big" Duck: MoulardA cross between a Muscovy drake and a Pekin hen, the Moulard duck is a large bird with a well-developed breast, that's twice the size of the average duck breast. It's the preferred duck for foie gras, because of its large size and hearty constitution. Since Gascony, France is the heart of foie gras country, the Moulard duck is common in the cooking of the region. The magret refers to the breast of a Moulard duck that has been reared for foie gras, and it provides moist, red, meaty flesh with rich flavor. Magret should be prepared the same way you'd prepare any other red meat. It's delicious whether seared and roasted, grilled or sautéed. The "Little" Duck: PekinThe Pekin duck breed originated in China but is now the most common and popular duck in America. Our Pekin ducks are raised on a family farm in Milford, Indiana, to 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. Pekin ducklings are generally raised to 5 to 6 weeks for optimal tenderness. Pekin is known for its mild, satisfying flavor that easily adapts to a number of cuisine and menu categories. It has lighter flesh and milder flavor than either Moulard or Muscovy duck. Whole Pekin ducks are ideal for roasting while the petite Pekin breasts sear up succulent and juicy. Watch as Ariane prepares our classic, signature Magret à la D'Artagnan while Sara makes Sautéed Pekin Duck Breasts with Apricot Szechuan Peppercorn Sauce, a favorite from her latest cookbook. Sara also shows other delicious duck breast accompaniments, like Gingered Grape Sauce, Herb Butter, Citrus Butter and Steak Butter.Previously on Back of the House with Ariane…Episode 4: Two Takes on Chicken with Ed BrownEpisode 3: Quail with Daniel BouludEpisode 2: Searing Foie Gras with Anita LoEpisode 1: Rabbit Two-Ways with Eric Ripert
