Dartagnan Duck Products Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

DUCK BREASTS A LA D'ARTAGNAN



Duck Breasts a la D'Artagnan image

This flavorful duck dish offers three versions of sauce; use figs or blackberries for a fruity finish or add truffle butter for a luscious accompaniment. This recipe comes from Ariane Daguin, owner of D'Artagnan, a gourmet specialty food company.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 11

4 (8-ounce) Rohan or Peking duck breasts
Coarse salt and freshly ground pepper
1 shallot, finely chopped
1 cup red wine, preferably Madiran
1/2 cup Armagnac
2 tablespoons store-bought duck-and-veal demi-glace such as D'Artagnan
1 1/2 to 2 figs or plums, chopped
1 tablespoon fig or plum jam
1 tablespoon blackberry jam
1/2 cup plus 12 blackberries
2 tablespoon truffle butter

Steps:

  • Using a sharp knife, score the skin side of each breast in a cross-hatch pattern, making the squares as small as possible without cutting into the meat of the breast. Season with salt and pepper.
  • Heat a large skillet over medium-high heat. Add duck breasts to skillet, skin-side down, and reduce heat to medium. Cook, removing fat from pan as necessary, until skin is crisp, about 6 minutes. Turn, and cook until firm, about 3 minutes more. Transfer duck breasts to a cutting board and tent with parchment paper-lined aluminum foil and let rest.
  • Drain all but 1 tablespoon fat from skillet and place over medium heat. Add shallots and cook, stirring, until translucent; add wine and cook until reduced by half. Remove skillet from heat and add Armagnac; carefully ignite to flambe. Add demi-glace and figs or plums and jam, if making fig or plum version; cook until reduced by half. Season sauce with salt and pepper and stir in blackberry jam and 1/2 cup blackberries for blackberry version or truffle butter for truffle version.
  • Slice each duck breast crosswise into 1/4-inch-thick slices and fan out on each of 4 plates. Drizzle sauce over duck and serve immediately. If making blackberry version, garnish with remaining blackberries.

SEARED BREAST OF MOULARD DUCK A LA D'ARTGNAN ON POTATO GALETTE



Seared Breast of Moulard Duck a la d'Artgnan on Potato Galette image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 15

2 pounds red potatoes, scrubbed and cut into 1/16-inch slices
1 medium-small onion, cut in half and thinly sliced
Salt and freshly ground pepper to taste
3 tablespoons rendered duck fat
1 small black truffle, shaved paper thin (optional)
1 tablespoon flat-leaf parsley, finely chopped
1 teaspoon garlic, minced
2 whole boneless Moulard duck breasts, about 4 pounds, excess fat removed, skin and fat scored diagonally into small squares, patted dry
Salt and freshly ground black pepper to taste
1/2 cup port wine
8 medium plums, diced
2 tablespoons demi-glace
2 tablespoons granulated sugar
1/2 cup Armagnac in which prunes have marinated no less than 15 days
3 tablespoons prune juice

Steps:

  • For the galette, blot potatoes dry on paper towels. Combine in a large bowl with onions and a liberal amount of salt and pepper, and mix well. Heat fat until hot in a 10-inch nonstick skillet, over medium high heat. Add potatoes, shaking the pan and turning them to cover evenly with fat. Once a few slices begin to brown, press potatoes with a spatula to flatten into a disk. Adjust heat to medium low, cover tightly, and cook until several slices are golden brown on the bottom, about 5 to 7 minutes. Carefully lift off cover so condensation does not fall on potatoes, and wipe dry. Mix cooked slices into other potatoes and than add shaved truffles, if desired. Replace cover, and cook until bottom of galette is golden brown, about 5 minutes longer. Shake galette onto a plate, cover with a second plate of the same size, invert then slide galette back into pan. Do not worry if some slices need rearranging. Flatten potatoes again, and cover. Cook 10 to 12 minutes longer, removing lid after 5 minutes, or until potatoes are golden brown, turning heat up slightly if needed to color potatoes. Turn galette again, if necessary, and cook uncovered for a few minutes longer, or until golden brown. Galette may be loosely tented with aluminum foil and kept warm in the oven or on top of the stove. Slide galette onto a flat plate. Season with salt and pepper. Combine parsley with garlic, and sprinkle over potatoes. Cut into 8 wedges and serve.
  • For the duck, score the skin. Season both sides of duck breasts with salt and pepper. Heat 2 heavy skillets until medium hot, over medium high heat. Put duck breasts in pans, skin side down, without any butter or fat. Cook for 8 minutes, checking to avoid burning. Remove fat as it accumulates. Flip breasts over, lower heat to medium and cook 4 minutes longer. Remove duck from heat and keep warm in one of the skillets. Meanwhile, heat the port wine in a saucepan to a boil. Add the diced plums and 2 tablespoons of demi-glace and simmer, partially covered, until the plums are cooked and tender (10 to15 minutes.) Puree with a hand mixer until smooth. Adjust seasoning and keep warm. Heat 2 tablespoons of sugar until lightly caramelized. Add the Armagnac in which prunes have marinated for no less than 15 days. Reduce by half. Add 3 tablespoons prune juice. Reduce until almost syrupy. Strain and season. Keep warm. Cut the breasts across the grain into 1/4-inch slices. Place the plum compote in the center of the warm plates, fan the duck slices on top and drizzle the reduction over it. Serve immediately with a potato galette. Use the prunes to make prunes in Armagnac ice cream, or prune tart, or eat them as is as a digestif.

More about "dartagnan duck products recipes"

LEARN MORE ABOUT PEKIN DUCK | D'ARTAGNAN
learn-more-about-pekin-duck-dartagnan image
A Great Big Duck. With improved husbandry, and consistent supply, the white-feathered Pekin became a success. The standard size and weight of a Pekin is about 4 to 5 pounds. Although this seems like a generous size, by the time the …
From dartagnan.com
See details


DUCK RECIPES | D'ARTAGNAN - NULL
duck-recipes-dartagnan-null image
Whole duck, duck breast and duck bacon recipes featuring our moulard, muscovy, pekin and rohan ducks: complete with photos, instructions, tips and links to buy the key ingredients. Sitewide Sale: 20% OFF orders $175
From dartagnan.com
See details


5 DUCK BREAST RECIPES TO TRY NOW – CENTER OF THE PLATE
5-duck-breast-recipes-to-try-now-center-of-the-plate image
Apr 27, 2016 3. Duck Breasts with Blueberry-Caramel. A luxurious caramel sauce made with fresh blueberries turns simple pan-seared duck breasts into an extra-decadent meal. It’s a great recipe to make during blueberry season, and …
From center-of-the-plate.com
See details


EASY ROAST DUCK RECIPE – CENTER OF THE PLATE
easy-roast-duck-recipe-center-of-the-plate image
Nov 13, 2016 Preparation. Preheat oven to 400 degrees F. Remove neck and giblets from the cavity, reserve for stock or another use. Rinse duck in cold water and dry well with paper towels.
From center-of-the-plate.com
See details


NEW RECIPES | D'ARTAGNAN - NULL
new-recipes-dartagnan-null image
Our newest recipes featuring our signature products: complete with photos, instructions, tips and links to buy the key ingredients. ... Browse our latest and greatest recipes - straight from the D'Artagnan kitchens and our partner …
From dartagnan.com
See details


5 DUCK BREAST RECIPES PERFECT FOR FALL - D'ARTAGNAN BLOG
5-duck-breast-recipes-perfect-for-fall-dartagnan-blog image
Sep 20, 2017 Double Duck Breasts with Baked Figs. Instead of roasting a whole duck at home, chef David Tanis ties together Muscovy duck breasts that have been seasoned with crushed peppercorns, allspice, and juniper berries. Sweet …
From center-of-the-plate.com
See details


HOW TO COOK WITH DUCK CONFIT – CENTER OF THE PLATE
how-to-cook-with-duck-confit-center-of-the-plate image
Sep 18, 2017 Confit is a French word that means “preserved,” and is a method of slow cooking food – and storing it – in fat. This renders tough cuts like duck legs more tender, and when stored in duck fat in a cool place, they last all …
From center-of-the-plate.com
See details


84 BEST DUCK RECIPES IDEAS | DUCK RECIPES, RECIPES, RECIPE D
Mar 7, 2019 - D'Artagnan is the house that duck built. Get inspired to cook duck with these recipes. See more ideas about duck recipes, recipes, recipe d.
From pinterest.ca
See details


CUSTOMER FAVORITES: OUR MOST POPULAR PRODUCTS | SHOP D'ARTAGNAN
Collections. By Theme. Tried-and-true customer favorites include many of our signature products, from foie gras, Wagyu steaks, and duck breast to our cassoulet recipe kit. Each …
From dartagnan.com
See details


D’ARTAGNAN DUCK FAT, 10 LBS – NATIVE MAINE DIRECT
D’Artagnan Duck Fat, 10 lbs. $ 85.99. Frozen Product. Pure duck fat from Moulard ducks, made all-naturally without additives or preservatives. With a silky mouthfeel, subtle flavor, and a high …
From nativemainedirect.com
See details


DARTAGNAN BONELESS DUCK BREAST (14OZ) - AGATA & VALENTINA
DARTAGNAN BONELESS DUCK BREAST (14OZ) Item #: 20000005127-10: Reg. Price: ... Description; Reviews; Also in Poultry; Nutrition Info; Product Recipes; Similar Products; …
From agatavalentina.com
See details


SNACKS RECIPES | D'ARTAGNAN
Deer, Beer, & Bacon Buns. by D'Artagnan. This easy meat pie recipe with tender venison, smoky bacon, and a beer-enriched sauce makes a great snack for a party, tailgate, or picnic. …
From dartagnan.com
See details


QUICK & EASY RECIPES | D'ARTAGNAN - NULL
Fast and simple meat and poultry recipes featuring our signature products: complete with photos, instructions, tips and links to buy the key ingredients. Sitewide Sale: 20% OFF orders …
From dartagnan.com
See details


BAKING RECIPES | D'ARTAGNAN - NULL
by D'Artagnan. In this rustic and easy tarte tatin recipe, mushrooms and sweet shallots combine with goat cheese on a buttery puff pastry for a party-perfect dish. View Recipe Mushroom …
From dartagnan.com
See details


D'ARTAGNAN FOODS | ONLINE MEAT DELIVERY | 100% SATISFACTION …
Our consistent quality and commitment to excellence has kept the D'Artagnan name in the best American restaurants and kitchens for more than 35 years. D'Artagnan is confident our meats …
From dartagnan.com
See details


CHRISTMAS COOKIES D’ARTAGNAN STYLE! DUCK FAT BISCOCHITOS
Dec 23, 2011 Recipe after the jump… Duck Fat Biscochitos Makes about 3-4 dozen cookies depending on your cookie cutters. 1 ½ cups sugar, divided use 1 ¼ cups D’Artagnan Duck …
From center-of-the-plate.com
See details


D'ARTAGNAN DUCK BACON, SMOKED, UNCURED - INSTACART.CA
Get D'Artagnan Duck Bacon, Smoked, Uncured delivered to you <b>in as fast as 1 hour</b> via Instacart or choose curbside or in-store pickup. Contactless delivery and your first delivery or …
From instacart.ca
See details


DUCK RILLETTES RECIPE | D'ARTAGNAN - MASTERCOOK
6 Moulard duck legs; 1 3/4 cups dry white wine; Water, as needed; 1 bouquet garni (5 parsley sprigs, 3 celery leaves, 1 thyme sprig, 1 bay leaf, 5 whole cloves, and 10 peppercorns, tied in …
From mastercook.com
See details


RECIPES FOR MEAT, POULTRY, GAME, DUCK & FOIE GRAS
Explore Christmas recipes for your ham, goose, turkey, or lamb. Get ready to impress with recipes for festive canapés and unique sweets. Our crowd-pleasing cassoulet recipe is …
From dartagnan.com
See details


DUCK RECIPES – CENTER OF THE PLATE | D'ARTAGNAN BLOG
Every recipe has a story and Ariane, the founder of D’Artagnan, is very involved in this one. Her father, Chef André Daguin, was the first to cook duck breast like a steak, pan-searing and …
From center-of-the-plate.com
See details


DUCK FAT RECIPES | D'ARTAGNAN - NULL
by D'Artagnan. Our super-simple recipe for potatoes roasted in duck fat results in a golden and crispy exterior and creamy insides. The perfect roasted potato! View Recipe Duck Fat …
From dartagnan.com
See details


D'ARTAGNAN RENDERED DUCK FAT - GIANT FOOD
No preservatives. Duck fat is lower in saturated fat and higher in mono- and polyunsaturated fat than butter. A staple of the heart-healthy lifestyle of Gascon kitchens, Duck Fat imparts a …
From giantfood.com
See details


D'ARTAGNAN DUCK RECIPES : TOP PICKED FROM OUR EXPERTS
Explore D'artagnan Duck Recipes with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. D'artagnan Duck Recipes : Top …
From recipeschoice.com
See details


Related Search