duck 

Your search yielded 149 total results
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  • Duck Charcuterie

    Duck Leg Confit

     
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  • Easter Collection

    Duck Rillettes

     
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duck-rillettes-recipe

Easy Duck Rillettes

by D'Artagnan

Make duck rillettes with our simple recipe and a few ingredients: wine, aromatic vegetables, and herbs. The best things in life are very often the simplest.

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duck-chili-recipe

Three Duck Chili

by D'Artagnan

This quick and easy chili recipe uses three types of duck charcuterie, a little beer, and plenty of fresh chile peppers for great depth of flavor and a hearty texture.

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sous-vide-duck-legs-recipe

Sous Vide Duck Legs

by D'Artagnan

Here’s a great base method for making juicy, tender duck legs with extra crispy skin. Cook the duck a day before you need it for easy and impressive entertaining. Add your favorite aromatics to the vacuum bag or dress the finished duck with your favorite sauce to make the recipe yours.

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how-to-carve-a-roasted-duck

How to Carve a Roasted Duck

A roasted duck will impress at dinner. Unlike other poultry, duck is primarily dark meat and carving it poses distinct challenges. Follow our step-by-step guide for great results.

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savory-dessert-ingredients

Savory Dessert Ideas

It’s no secret; we love to eat savory foods, but we make time to enjoy the sweeter treats in life. Here are some fun ideas for desserts using D'Artagnan products.

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ventreche-recipes-and-uses

Cooking with Ventrèche

Ventrèche is the French equivalent of pancetta, and a staple in the cooking of Southwest France. Explore some ideas for adding this lightly-cured pork belly into your repertoire.

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rillettes-vs-rillons-recipes-and-uses

Rillettes vs. Rillons

Rillettes and rillons are classic methods of preserving meat. Both yield buttery soft, flavorful and meaty spreads that are heaven slathered on crusty baguette.

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