Recipes

Foie Gras Crème Brûlée

by D'Artagnan

Creamy, sweet custard is enriched with foie gras in this luxurious recipe, made for two. Serve as a dessert or as an appetizer with toasted brioche an...

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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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Crackling Roast Porcelet Rack with Fennel & Apples

by D'Artagnan

This beautiful roast porcelet rib rack makes a delicious Sunday supper. Fresh fennel and tart apples lend aromatics to the pork, coming together as an...

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Truffled Cauliflower Gratin

by D'Artagnan

Creamy and decadent, this classic French-style vegetable gratin makes any meal extra special.

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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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Salt-Cured Foie Gras Torchon with Black Pepper Caramel Sauce

by Bill Peet

Bill Peet sprinkles brandy over whole foie gras before curing it in salt for his version of a torchon. He serves it with a peppery caramel sauce and a...

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Foie Gras Terrine

by Jesse Schenker

Jesse Schenker, of Recette in Manhattan, understands that good ingredients need little adornment. This torchon is a case-in-point, requiring two ingre...

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Truffle Butter Crostini

by D'Artagnan

Our black truffle butter transforms a sliced baguette into a flavorful crostini that’s a great base for all of your favorite toppings.

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Black Truffle Butter Short Crust Pastry

by D'Artagnan

Here's an easy recipe for truffle butter short crust, perfect for your favorite savory tarts and quiches.

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White Bean & Duck Sausage Soup with Gruyere Toasts

by D'Artagnan

With flavorful duck & Armagnac sausage, creamy Tarbais beans, hearty greens, and loads of garlic, this rustic soup will warm your belly with the flavo...

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Short Rib Beef Bourguignon

by D'Artagnan

Classic beef Bourguignon is surprisingly easy to make with our Angus boneless short ribs, plenty of aromatics, exotic mushrooms, and French pancetta. ...

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Sous Vide Venison Tri-Tip

by D'Artagnan

Our venison tri-tip is similar to a lean steak topped with a nice fat cap, and should be cooked medium-rare for tastiest results. Cooking it sous vide...

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Sheet Pan Roast Sausage with Garlic, Potatoes, & Broccolini

by D'Artagnan

This hearty sheet pan dinner couldn’t be easier to make. Flavorful wild boar sausage accents roasted red potatoes, sweet broccolini, and a handful of ...

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Sheet Pan Duck Confit with Roasted Green Beans & Fingerlings

by D'Artagnan

Our best-selling ready-to-heat duck confit makes dinner embarrassingly easy. Here we've paired it with roasted lemony green beans with almonds and cri...

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Creamy Pasta with Black Truffles

by D'Artagnan

This luxurious pasta requires only 4 ingredients, 1 pan, and 15 minutes to prepare. It's kitchen alchemy at its best - a little pasta water and triple...

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Caldo Verde Soup with Chorizo

by D'Artagnan

Our caldo verde soup recipe is healthy, hearty, and super easy to make. This Portuguese soup gets its creaminess from potatoes and chorizo sausage add...

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