Recipes

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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Pork Chops with Apples & Onions

by Lucinda Scala Quinn

Lucinda Scala Quinn's homey pork chops with apples and cider are sure to become a family favorite.

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Coq Au Vin

by Ariane Daguin

The traditional coq au vin recipe calls for a rooster, but the classic French stew can be made with chicken. Serve at a dinner party or a Sunday meal ...

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Braised Rabbit in Hard Cider

by Colman Andrews

A traditional Irish braised rabbit recipe leans on hard cider and fresh thyme for its flavorful sauce. This dish would have been cooked in cast iron o...

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Poussin Cacciatore with Creamy Polenta

by Barbara Lynch

Poussins are basically small, baby chickens that take well to roasting and braising, as in this cacciatore with sweet and hot peppers, garlic and dry ...

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Roasted Quail Stuffed with Fig & Prosciutto

by Daniel Boulud

Chef Daniel Boulud gives our semi-boneless quail the royal treatment by stuffing them with sweet Black Mission figs, fresh forcemeat and salty prosciu...

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Bacon Wrapped Dates with Goat Cheese

by D'Artagnan

If you love a snack that's both salty and sweet, try this easy recipe for bacon-wrapped dates. They come together quickly and make a great weekend sna...

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New

Gremolata for Grilled & Roasted Meats

by D'Artagnan

Bright, fresh & citrusy, this easy gremolata recipe makes a flavor-packed condiment that's perfect for roasted beef, lamb, pork, and even duck.

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Confit Fingerling Potatoes

by D'Artagnan

Try this easy recipe for baby potatoes cooked in aromatic duck fat. When making duck or rabbit confit, reserve the fat and poach fingerlings for a ric...

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