Charcuterie

Tartines with Tapenade, Saucisson Sec & Cucumber

by Jennifer Hess

Food blogger Jennifer Hess makes quick tartines, or open-faced sandwiches, with our cured saucisson sec, fresh basil tapenade and cucumber rounds.

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Rabbit & Foie Gras Terrine en Croute

by John Fraser

Chef John Fraser is a master of balancing flavor, texture and color, as you can see in this stunning terrine.

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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 rasp...

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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 breas...

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Garlic Pigs in a Blanket

by D'Artagnan

Our modern take on this retro party staple couldn't be easier or more delicious. Serve it sliced with a variety of condiments, from spicy Dijon mustar...

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Grilled Andouille & Spicy Shrimp Kabobs

by D'Artagnan

Each juicy shrimp hugs a chunk of Cajun sausage in this quick kabob recipe. We brush the kabobs with a spicy, seasoned oil for an extra punch of flavo...

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Lobster Rolls with Bacon

by D'Artagnan

The classic New England lobster roll gets a smoky kick in this easy recipe remix.

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Cheesy Chorizo Twice-Baked Potatoes

by D'Artagnan

This twice-baked potato recipe has creamy fontina cheese and spicy chorizo and is a delicious side dish. For a twist, substitute merguez, andouille, o...

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Potato & Leek Gratin with Pancetta

by D'Artagnan

Sautéed leeks and crispy ventrèche add extra flavor and delightful texture to classic scalloped potatoes. This crowd-pleasing dish is a perfect side f...

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Baked Yams with Apple & Bacon

by D'Artagnan

The perfect yam recipe for both holiday and everyday meals. Sticky sweet yams and tart apples get depth from hickory smoked bacon in this tasty side d...

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Brioche Stuffing with Duck Sausage & Pears

by D'Artagnan

Make this easy brioche bread stuffing recipe studded with rich duck sausage and sweet-tart pear for a delicious holiday dish.

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Brunswick Stew

by Jeff Miller

Try this easy update on a traditional Southern stew recipe with smoked chicken and spicy andouille sausage in place of the original protein: squirrel.

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Cast Iron Cornbread with Bacon

by D'Artagnan

Our smoky cast-iron cornbread with bacon recipe makes a great side for barbecue or chili, and is also delicious on its own with a generous slathering ...

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Cider-Braised Brussel Sprouts with Bacon & Apple

by D'Artagnan

This braised Brussels sprouts recipe has depth of flavor from cider, tart apple and smoky bacon. It's a delight whether part of your holiday feast or ...

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Classic Terrine of Foie Gras

by Ariane Daguin

Our simple foie gras terrine recipe is made with a whole lobe of foie gras that is slow cooked with Sauternes. Serve chilled with late-harvest Juranço...

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Cassoulet D'Artagnan

by D'Artagnan

This hearty casserole of preserved duck, sausages and beans is the heart & soul of Gascon cooking.

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