Christmas

Alsatian-Style Roast Goose with Foie Gras & Chestnuts

by D'Artagnan

This luxurious Alsatian-style goose is stuffed with ground veal and pork, and foie gras. It is the perfect main course to serve for dinner on Christma...

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Bresse-Style Poached & Roasted Turkey

by D'Artagnan

This two-day turkey recipe ensures juicy meat and is inspired by a recipe from Bresse, the poultry capital of France. The bird is poached in a rich br...

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Brioche Stuffing with Duck Sausage & Pears

by D'Artagnan

Buttery brioche is studded with rich duck sausage & sweet-tart pear in this delicious holiday stuffing.

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Cider-Braised Brussel Sprouts with Bacon & Apple

by D'Artagnan

Cider, tart apple, and smoky bacon add depth to basic Brussels sprouts. This dish is a delight whether part of your holiday feast or a simple supper.

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Chestnut, Walnut & Fennel Sauté

by Ariane Daguin

This recipe, inspired by the cuisine of Joël Robuchon, is adapted from Patricia Wells’ book Simply French. Ariane uses our already-prepared chestnuts,...

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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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Duck Wellington with Truffle Armagnac Sauce

by Deana Sidney

This beautiful Duck Wellington by historical food writer, Deana Sidney, makes a fantastic meal for two.

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Truffled Grits with Ham

by D'Artagnan

Inspired by Escaoutoun, a traditional Gascon dish made with cornmeal and cream, this comforting recipe is a D'Artagnan favorite.

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Herb-Roasted Pheasant

by D'Artagnan

Whole roast pheasant makes a delightful meal for two, and this recipe is surprisingly easy.

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Leg of Lamb Stuffed with Cranberries & Chestnuts

by Michel Nischan

Michel Nischan stuffs a leg of lamb with an aromatic blend of dried cranberries, chestnuts and fresh sage then cooks it to medium rare for a show-stop...

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Maple-Glazed Heritage Ham

by D'Artagnan

A simple glaze of maple syrup and mustard gives our Applewood Smoked Heritage Ham a delectable, sweet crust and seals in moisture when heating.

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Maple-Glazed Turkey with Gingersnap Gravy

by D'Artagnan

Here's a great recipe to try if you're looking for something fun this holiday. Pure maple syrup creates a sweet, slightly crunchy glaze on simple roas...

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Berkshire Pork Loin Stuffed with Apples, Cranberry, and Bacon

by D'Artagnan

In this easy holiday recipe, succulent Berkshire pork loin is filled with a jeweled stuffing of apple, cranberry, and smoky bacon, then served with a ...

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Maple Oatmeal Cookies with Bacon & Apple

by D'Artagnan

Cookies for dessert? Yes. Cookies for breakfast? Sure! These hearty oatmeal cookies are studded with crumbled bacon, toasted pecans, and two kinds of ...

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Bacon Pecan Sticky Buns with Maple Caramel

by D'Artagnan

We’re firm believers in the adage, “Everything tastes better with bacon.” These ooey-gooey sticky buns are a prime example. The perfect weekend baking...

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Bacon & Onion Tarte

by Ariane Daguin

Here's our version of Andre Soltner's famous Tarte Flambée. It's great for parties; frozen puff pastry makes it easy while salty ventrèche and lusciou...

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