Christmas

Alsatian-Style Roast Goose with Foie Gras & Chestnuts

by D'Artagnan

Our luxurious Alsatian-style goose recipe is stuffed with ground veal and pork, and foie gras. It is the perfect main course to serve for a holiday or...

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Bresse-Style Poached & Roasted Turkey

by D'Artagnan

This turkey recipe ensures juicy meat and a crackling brown skin by following a traditional process from Bresse, the French capital of poultry. It inv...

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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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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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Chestnut, Walnut & Fennel Sauté

by Ariane Daguin

This recipe, inspired by Joël Robuchon, uses our already-prepared chestnuts, black truffle butter and demi-glace to create a flavorful side dish. It's...

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Cassoulet D'Artagnan

by D'Artagnan

Our cassoulet recipe is easy to make, hearty and authentic. The 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

Give duck breast the traditional Wellington treatment with this surprisingly simple recipe that makes a fantastic meal for two.

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Wild Boar Sausage & Apple Stuffing

by D'Artagnan

This versatile bread stuffing is both savory and sweet, with crumbled wild boar sausage and flecks of apple. Try it alongside your holiday bird.

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Wild Mushroom Bread Pudding

by D'Artagnan

This versatile, savory bread pudding pairs well with meat or poultry and can be baked in a large dish or individual ramekins.

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Wild Mushroom Vol-au-Vents

by D'Artagnan

Fill crisp, buttery puff pastry shells with an earthy mixture of meaty wild mushrooms then top with a creamy cheese sauce for party perfect hors d’oeu...

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Duck Fat Roasted Potatoes

by D'Artagnan

Our super-simple recipe for potatoes roasted in duck fat results in a golden and crispy exterior and creamy insides. The perfect roasted potato!

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Maple-Glazed Heritage Ham

by D'Artagnan

The perfect glazed ham recipe is simple: maple syrup and mustard makes our Berkshire Pork Smoked Ham a delectable, sweet crust and seal in moisture wh...

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Maple-Glazed Turkey with Gingersnap Gravy

by D'Artagnan

Gingersnap cookies lend a kick to your gravy in this recipe for maple glazed turkey, adapted from a 20-year-old Bon Appetit recipe. We still love it.

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Maple Oatmeal Cookies with Bacon & Apple

by D'Artagnan

Our oatmeal cookie recipe is studded with crumbled bacon, toasted pecans, and two kinds of apples. Sweet and salty, chewy and crisp, and delicious any...

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Berkshire Pork Loin Stuffed with Apples, Cranberry, and Bacon

by D'Artagnan

Try this easy recipe for pork loin stuffed with apple, cranberries, and bacon. Serve the succulent pork with cider sauce, for any special meal.

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Quail Eggs with Caviar

by D'Artagnan

This deviled quail egg recipe is topped with ossetra caviar and makes a perfect hors d'oeuvre. Try them at your next party.

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