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* NEW RECIPES *

Cook something new! Browse our latest and greatest recipes - straight from the D'Artagnan kitchens and our partner chefs.

23 results

Showing 1 - 16 of 23 Results

Pork Collar Ragout with Pasta

by D'Artagnan

This hearty and simple recipe makes enough to feed a crowd. The tender morsels of pork collar are slow-cooked with herbs and tomatoes for maximum flav...

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Beer Braised Venison Osso Buco

by Craft Beering

This satisfying venison osso buco recipe has a rich braising liquid made with Schwarzbier, the black lager of Germany, reduced beef stock, and aromati...

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Roasted Porcelet Rib Rack with Pears and Port Wine Sauce

by D'Artagnan

With its generous fat cap, our porcelet rack crisps up beautiully when roasted. This dish makes any meal a special occasion - serve it at your next di...

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Momma's Fried Chicken

by Jeanie Roland

This oven-fried chicken is a mainstay at both of Chef Roland’s restaurants and is almost exactly as her mom used to prepare it. Delicious hot or serve...

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Pepper Crusted Ribeye Steak

by Jeanie Roland

This is an easy and satisfying way to prepare steak, and perfect for sharing, especially with a large, fresh salad. The crème fraîche with horseradish...

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Porcini Rubbed Porcelet Collar with Marsala Sauce

by D'Artagnan

This easy roast recipe combines the earthy flavor of porcini mushrooms with our incredibly tender milk-fed pork. A buttery wine sauce with mushrooms i...

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Udon with Sous-Vide Porcelet Belly

by D'Artagnan

In this recipe slurp-worthy udon is topped with quivering porcelet belly cooked sous-vide. If you don’t have the equipment, braise or roast the belly ...

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Duck Leg Confit

by Jeanie Roland

With just a few simple ingredients, this traditional food of Southwest France is well worth making from scratch at home.

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Braised Lentils with Duck Confit and Foie Gras

by Jeanie Roland

Duck and lentils are a perfect pair. This recipe combines the natural earthiness of lentils with the richness of duck and foie gras. It is the perfect...

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Beer Braised Pork Shanks

by Craft Beering

Braise pork shanks with onions and dark, malty beer for a deeply satisfying dish that celebrates the rich flavor of this lesser-known cut. Milena Perr...

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Muscovy Duck Roulade with Smoked Mozzarella and Roasted Garlic

by D'Artagnan

Making a roulade is not complicated, as this duck breast recipe from game expert Tony Caggiano proves. There’s delicious, smoky, cheesy goodness insid...

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Ramen with Ginger Lemongrass Broth

by D'Artagnan

Our easy and nourishing chicken stock is made with drumsticks for extra flavor. Use it as the broth for this simple ramen dish made fragrant with ging...

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roasted-porcelet-loin-with-root-vegetables-recipe

Herb-Roasted Porcelet Loin with Root Vegetables

by D'Artagnan

This easy recipe yields incredibly succulent pork with a crunchy crackling - the perfect way to enjoy our milk-fed porcelet.

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porcelet-shoulder-braised-apple-cider-recipe

Apple Cider Braised Porcelet Shoulder

by D'Artagnan

Pork and apples are a tried-and-true combination. In this recipe, our succulent milk-fed porcelet shreds into melt-in-your-mouth morsels when braised ...

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Chicken Drumstick Stock

by D'Artagnan

Chicken stock is one of those ingredients that every kitchen needs, whether used as the base of a soup, stew or braising recipe or added to fortify a ...

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steak-frites-with-crash-duck-fat-potatoes-recipe

Steak Frites with Smashed Duck Fat Potatoes

by D'Artagnan

This variation on a bistro classic relies on duck fat to perfectly crisp the surface of crash potatoes – a cross between french fries and fluffy baked...

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