Duck

A simply magnificent dish, full of orange and honey flavors, this is one you'll be craving. Moist, tender, flavorful White Pekin d... read more

Charcuterie refers to any smoked, dry-cured or cooked meat. More than just a traditional method of preservation, charcuterie has b... read more

Carnivores, particularly those who battle for the honor of standing grill-side, have kept this game meat sampler one of our most p... read more

Finally, a simple solution to all those recipes that require a rich, brown stock. Our Duck and Veal Demi-Glace is made from a trad... read more

Muscat, or Muscatel, is a sweet, floral grape with a captivating, honeyed aroma. Aged in new oak barrels, this Spanish wine slowly... read more

D?Artagnan is the only place for pure, unadulterated mousse of foie gras. No chicken liver, pork liver, or duck liver is ever adde... read more

Duck rillettes take duck confit to the next level. Once duck legs have been slow cooked until tender, they are finely shredded and... read more

Americans have discovered confit, and they love it. A process, not a product, confit involves cooking meat (mostly duck) slowly in... read more

Try foie gras four ways with our decadent foie gras sampler. Our slices of raw foie gras are perfect for making restaurant-style s... read more

These conveniently portioned, raw foie gras slices are cut from our D?Artagnan label, Grade A 100% Corn-Fed Duck Foie Gras?a favor... read more

Our Moulard ducks, a cross between Muscovy and Pekin breeds, come from a farm in New York State, where they live cage-free, in ope... read more

Famous in the Southwest of France, the noble chestnut, or marron, has long served the people there. Hills covered in chestnut tree... read more

Les Trois Petits Cochons started in 1975 as a small charcuterie in the heart of New York's Greenwich Village, where founders Alain... read more

The torchon is a cooked preparation of foie gras, similar to a terrine in its purity of ingredients. Both consist of nothing but f... read more

Confit (pronounced kuhn-fee) is a classic specialty from the heart of Gascony, variously known as ?preserved? duck leg or ?confit ... read more

There?s a reason this foie gras is the first choice among America?s four-star chefs. The cubes come from the same foie gras that w... read more

Bacon has a universal appeal that is unique among meats. It is likely the world?s oldest processed meat (think wild boar leg strun... read more

The Pekin duck is a breed long domesticated, perhaps most famously in Long Island, NY (Pekin is also called Long Island duck). It ... read more

Large and meaty, these hand-trimmed whole duck legs (consisting of a drumstick with thigh) come from animals fed an all-natural ve... read more

Treat your guests to a taste of traditional, artisan-crafted French charcuterie with this trio of chicken and duck terrines. Each ... read more

At the start of the 20th century Luigi Lazzaris and Son founded a small pastry shop in Conegliano Veneto. After much experimenting... read more

Muscovy duck, also known as Barbary duck, is prized for its deep red, lean meat and mildly gamey flavor. This thin-skinned duck ha... read more

D?Artagnan mousses and pâtés are famously addictive, but perhaps none so much as our Mousse Truffée. Made from free-range chicken ... read more

When it comes to duck at D?Artagnan, we have long lived by the adage: ?Use everything but the quack.? So this collection demonstra... read more

This refined yet flavorful dish features White Pekin duckling leg quarters, seared and braised in an intense demi-glaze. Hints of ... read more

From sweet beginnings to sweet endings, this elegant dinner features fruit in every course. Starting with the Cranberry-Gorgonzola... read more

An all-natural robust duck and veal stock, well reduced to bind sauces of your favorite dishes. Made without flour, gelatin, salt,... read more

These diminutive Beef Wellingtons boast full-size flavor and entree-size ingredients. Beef is made with tenderloin tips which hold... read more

From the charming seaside town of the Banyuls comes one of the world's finest wines, which also makes one of the world's finest vi... read more

Our Veal Demi-Glace is the real deal and secret of great chefs everywhere. Made from a traditional recipe using veal bones, aromat... read more

Guinea hen, also called guinea fowl, is extremely popular in France, where it is often referred to as the ?Sunday bird,? because i... read more

Your favorite duck lover will admire this smart, American-made collection of cured duck products, all of which are hormone- and an... read more

Named for the vessel in which it is cooked, the terrine of foie gras is a classic in French cuisine. A whole raw foie gras is tuck... read more

Camelina sativa is an ancient grain, originating in Northern Europe and parts of Central Asia. Up until the sixteenth century, cam... read more

A uniquely elegant meal! Meaty breasts of Peking Duckling hand-selected and completely deboned with a sweet, zesty Orange Sauce yo... read more

Duck fat is a staple of the Gascon kitchen that imparts delicious flavor to any dish. Nutritionally similar to olive oil, it is lo... read more

Certainly not your typical fare, but equally certain to become a holiday favorite, this Tur-Duc-Hen is a scrumptious alternative t... read more

This rich, flavorful, French style duck salami has an excellent balance of seasoning and flavor as well as a pleasant moist textur... read more

A uniquely elegant meal! Meaty breasts of Peking Duckling hand-selected and completely deboned with a sweet, zesty Orange Sauce yo... read more

When you need a gift that is impressive and tasteful our Grande Charcuterie Gift Basket fits the bill. Introduce D?Artagnan signat... read more

Muscovy duck, also known as Barbary duck, is prized for its deep red, lean meat and mildly gamey flavor. This thin-skinned duck ha... read more

Our Moulard ducks are raised in free-range conditions on a duck farm in New York State without the use of hormones or antibiotics.... read more

Arrope i Tallaetes is a blend of syrupy grape must and candied pumpkin. Produced throughout Spain, this molasses-like condiment wa... read more

D?Artagnan?s Duck Mousse Basquaise is made with the best-quality duck fat and duck livers, Port wine and sweet roasted bell pepper... read more

This Moulard duck leg is seasoned and slowly cooked in duck fat. Enjoy cold or heated up - just reheat on the grill or in the oven... read more

Minus 8 began as a hobby for two Canadian food lovers, whose identity must remain anonymous due to the extreme demand for this pro... read more

We use the same recipe for this individual portion as we do for our Beef Wellington Tenderloin Roast. This Wellington begins with ... read more

White Peking duckling leg quarters find their perfect companion in our rich demi-glace featuring tart Queen Anne cherries, sherry,... read more

This cakie is not available to personalize.Cakie measures 12".Each Big Cookie Cake is the equivalent of sixteen cookies.Baked and ... read more

A uniquely elegant meal! Meaty breasts of Peking Duckling hand-selected and completely deboned with a sweet, zesty Orange Sauce yo... read more