Sous Vide Chicken Thighs
by D'ArtagnanHere's a simple sous vide recipe that makes the most of our organic chicken thighs, and yields full-flavored chicken with extra crispy skin.
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Duck Breast
Moulard Magret Duck Breast
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Chicken
Organic Chicken Breasts, Split
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Wagyu Beef
Wagyu Beef Burger Patties
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Exclusive
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Grass-Fed Beef
Grass-Fed Beef Filet Mignon
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Veal
Veal Chops, Frenched
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Pantry
Duck Fat
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Angus Beef
Angus Ground Beef
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Berkshire Pork
Berkshire Pork Rib Chops, Frenched
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Wagyu Beef
Wagyu Ground Beef
Sous Vide Duck Breasts
by D'ArtagnanHere's a basic sous vide recipe using our exclusive Rohan duck breasts. Add your favorite fresh herbs or other aromatics to the vacuum bag, if desired.
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Classic Sous Vide Burgers
by D'ArtagnanMake perfect burgers with our sous vide recipe. Try the classic accompaniments: American cheese, West Coast-style burger sauce, and soft potato rolls.
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Easy Sous Vide Pork Chops
by D'ArtagnanThis basic sous vide recipe is a great foundation for tender, juicy pork chops. Experiment by adding your favorite aromatics to the vacuum bags.
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Sous Vide Beef Flank Steak
by D'ArtagnanOur sous vide steak recipe features fork-tender Wagyu beef, finished with a quick sear and basted with black truffle butter.
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Sous Vide Venison Tri-Tip
by D'ArtagnanThis sous vide venison tri-tip recipe ensures the lean meat stays tender and juicy while keeping the perfect temperature at medium-rare.
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Sous Vide Duck Legs
by D'ArtagnanHere’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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Sous Vide Pork Belly with Cherry Compote
by Tony MawsThis sous vide pork belly recipe is a great entry-level sous vide dish and the mouthwatering results are definitely worth the wait.
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Truffled Chicken & Egg
by Ed BrownTry this recipe for chicken breasts with black truffle sauce and sous vide egg. Serve the silky poached chicken with polenta enriched with foie gras butter.
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Boneless Korean-Style Short Ribs
by D'ArtagnanTry this easy recipe for Korean BBQ with our Angus short ribs, which are excellent when sliced thin against the grain, marinated overnight, then grilled hot & fast.
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Rabbit & Foie Gras Terrine en Croute
by John FraserThis gorgeous recipe for rabbit & foie gras terrine en croute is a classic and balances flavor, texture, and color for a stunning presentation.
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As sous vide continues its revival with pro chefs, this method has become more accessible to home cooks. Here’s a bit of background on sous vide.
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How To Cook Pork
Cooking pork is easy when you start with the best, and Berkshire pork is top of the list. Try it pan-seared, grilled, sautéed, braised, broiled or stewed.
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What Is a Guinea Hen?
The lean, tender meat of the guinea hen offers a pleasant, slightly gamey flavor. Get into this bird here.
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