
Recipe
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Do duck dinner right with this variety pack of our signature “duck steak” – the meaty magret breast, duck legs for braising, sausage for pan-searing and duck bacon for sizzling. Ready-to-eat smoked duck breast pairs with well with cheese and charcuterie boards, and duck fat is a staple in the kitchen. This is a true delight for fans of duck.
Set includes: (2) Magret duck breasts, (4) RohanTM duck legs, (2) 8.5 oz package duck-Armagnac sausages, (1) 8oz packages duck bacon and (1) 7oz tub duck fat.
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Moulard duck raised cage-free, in open barns, on a vegetarian grain diet, with no added antibiotics or growth hormones. Our small farm follows traditional methods, with an emphasis on a stress-free environment and plenty of space to allow natural flocking behavior. This hybrid breed, known for its rich red meat, gives us the hearty magret - or duck breast - and the ample legs that become delicious duck confit.
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Cooking Methods: Pan-Sear, Pan-Roast, Sous Vide, Grill, Cure
Cooking Tips: Magret duck breast is best served medium-rare. Whether pan-searing, roasting, or grilling, score the fat layer before cooking to render and crisp. After resting, slice the magret against the grain in 1/4-inch slices before dressing with your favorite sauce.
Duck and pork sausage, made all naturally in small batches, with no nitrates, nitrites or artificial ingredients from meat raised humanely without antibiotics or hormones. An essential ingredient in cassoulet, these sausages are also great with pasta, in soups, stews, and holiday stuffing, casseroles and even charred on the grill.
Cooking Methods: Sauté, Pan-Fry, Roast, Braise, Steam, Grill
Cooking Tips: Besides being an essential element of cassoulet, our duck and Armagnac sausage adds flavor to your favorite recipes and can serve as a quick and easy main course. Sauté sausage with onions and peppers, crumble, brown, and add to pasta or casserole; or grill and serve in a baguette with your favorite condiments. Sausages can be cooked in or out of the natural pork casing. When pan-searing or grilling, cook slowly at a moderate temperature to prevent the casing from splitting.
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All-natural smoked duck breast made from Moulard duck, humanely raised with no antibiotics or hormones. Fully-cooked and ready-to-eat our duck breast is smoked over real wood chips and made without any preservatives, nitrates, nitrites, fillers or artificial flavors.
Serving Tips: Our ready-to-eat smoked duck breast is super versatile. Besides making an excellent addition to any charcuterie board or cheese plate, the thinly sliced smoked duck breast is wonderful in sandwiches, on salads, or simply eaten as a snack. Slice the breast very thinly against the grain. Slicing at an angle will yield pieces with more surface area. Smoked duck breast can also be cubed and added to pasta, soup, rice dishes, and vegetable sides.
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Our all-natural duck bacon is made with Moulard duck breast that’s simply rubbed with salt and sugar, then smoked over applewood chips. This is the real deal – slices of smoked “duck belly” – and not processed duck meat that has been pressed into a bacon shape. As with all our products, the ducks are free-range and humanely raised, with no antibiotics or growth hormones. Pan-seared - and medium-rare if you wish - you can enjoy this tasty alternative to pork bacon in all your favorite recipes.
Cooking Methods: Pan-Fry, Griddle, Bake, Grill
Cooking Tips: Serve our duck bacon for breakfast or use it in dishes like salad, pasta, or vegetables sides. Pan-fry or cook on a sheet pan in the oven. Duck bacon can also be wrapped around filet mignon or scallops before cooking to add intense smoky flavor. Unlike pork bacon, duck bacon can be served medium-rare and soft or crisped; and because there's less fat than pork bacon, it can be thrown on a hot grill without much flare-up. Duck bacon can add flavor to a braise, stew, or soup and is excellent in pasta carbonara or a “DLT” sandwich.
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Pure duck fat from Moulard ducks, made all-naturally without additives or preservatives. With a silky mouthfeel, subtle flavor, and a high smoke point, duck fat is perfect for high-heat cooking. Chefs consider it the best animal fat for cooking, and it enhances the flavor of anything it touches, from poultry to potatoes, and meat to fresh vegetables.
Cooking Tips: Use duck fat to sauté mushrooms or vegetables, to roast potatoes, in place of oil in salad dressings, and for pan-searing steaks and chops. Rub duck fat over the skin of lean game birds, chickens, or turkeys before roasting for a burnished, crispy finish. Mix duck fat with peanut oil in a 1:3 ratio for extra-tasty fried chicken. You’ve got to have duck fat to confit. Slow cook duck, chicken, or turkey legs, even garlic in duck fat for tender and tasty results. Unlike butter or olive oil, duck fat can be recycled several times, just strain the fat in a fine sieve and store it in the refrigerator. Duck fat also keeps well in the freezer. Take it out an hour before cooking to soften, or use a hot spoon to scrape off a portion.
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NOTE: It is normal to find some pin feathers or feather shafts on whole ducks. They are easily removed with needle nose pliers, tweezers, or simply your fingers.
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NEW! Rohan duck is exclusively available at D’Artagnan, and these duck legs are a chef favorite for braising, roasting and for confit. With a flavor reminiscent of a heritage-breed duck from France, the juicy, tender, rose-colored meat and mild taste make the Rohan™ Duck unique. Raised without antibiotics or hormones in open barns, our proprietary hybrid includes the Heritage Mallard and Pekin duck breeds.
NOTE: It is normal to find some pin feathers or feather shafts on whole ducks. They are easily removed with needle nose pliers, tweezers, or simply your fingers.
Cooking Methods: Confit, Braise, Stew, Roast, Barbecue, Sous Vide, Reverse Sear
Cooking Tips: Duck legs should be cooked slow and low for best results. Often braised, roasted, or a combination of the two, duck legs can also be cooked confit or sous vide then finished on the grill or in a ripping hot oven. Cooked then shredded duck leg meat makes a wonderful addition to soups, salads, pasta, grain dishes.