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D'ARTAGNAN FOODS
“D'Artagnan is an invaluable source of everything delicious—and a fierce warrior in the cause of gastronomy." EASY GRILLED RIBEYE STEAK RECIPE Preparation. Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates. Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper. Grill steaks for about 6 minutes on the first side,rotating 90
DAVE MARTIN : CHEF BIO Dave Martin. hef Dave Martin made a splash on season one of Bravo’s Top Chef. He currently runs his own consulting company, Chow Down, Inc. (VYNL Restaurants-UES & Chelsea locations) and published his first cookbook, Flavor Quest, in 2009. Dave teaches classes at The Culinary Loft in SoHo for executives from MTV and Oracle, amongothers.
ROAST RABBIT WITH MUSTARD SAUCE RECIPE Preparation. Cut the rabbit into 6 pieces as follows: Cut the saddle into 2 pieces. Divide the hind legs. Cut the fore section in half through the backbone, leaving the forelegs attached to the ribs. Season the rabbit pieces generously with salt and freshly ground pepper and put them in a large bowl. Add the mustard, mustard seeds,crème
GARLIC ROASTED PORCELET COPPA COLLAR ROAST Preheat oven to 225 degrees F. Using a mortar and pestle, mash together garlic, thyme, paprika, about 2 teaspoons salt and a few grinds of black pepper. You want an evenly mixed, coarse paste. Transfer paste to a small bowl and stir in the oil. Rub paste evenly all over the coppa and using butcher’s twine, tie the roast into acompact shape
VEAU AU ROQUEFORT RECIPE Remove veal to a plate. To the same pan, add remaining tablespoon of ghee and shallots. Sauté until shallots are golden, about 4 minutes. Add wine to the pan, scraping up any browned bits; return veal and any accumulated juices to the pan. Reduce heat to low, cover and simmer until wine is reduced and veal is cooked to medium, about 10-15minutes.
TUSCAN-STYLE VEAL CHOPS RECIPE In a non-reactive dish, stir together 2 tablespoons olive oil, garlic, rosemary, and sage. Add veal chops, toss to coat completely. Season both sides of each chop with salt and pepper. Place chops on the hot grill and cook about 6 minutes. Using tongs, turn each chop over and continue to cook until medium (about 140 degrees on an instant read PASTA WITH FOIE GRAS & WILD MUSHROOMS RECIPE Reserve about 3/4 cup of pasta water, set aside. Drain pasta, rinse with cool water and set aside. Heat a large, dry skillet over high flame. When hot, sauté foie gras until golden brown (about 1 minute), then remove from pan and set aside. Add the mushrooms to the same pan and sauté for 2-3 minutes. Leaving the mushrooms in the pan, add the ROASTED PHEASANT WITH HERBS RECIPE Preheat oven to 400 degrees F. Pick all the herbs so that they are individual leaves, discard stems. Separate 1/2 of the herbs, chop finely and set aside. Using your index finger, carefully separate the pheasant skin from the breasts and thighs, being careful not to tear the skin. Piece by piece, place the whole leaf herbs evenly underneaththe
IDEAS FOR COOKING WITH PRESERVED TRUFFLES The Inevitable Pasta . Toss pasta with truffle peelings and their juice and then finish with a cream sauce. Or try pairing truffle peelings with foie gras in for an extravagant and addictive pasta dish. Spread ‘Em . Truffle peelings whizzed into an aioli will makea
D'ARTAGNAN FOODS
“D'Artagnan is an invaluable source of everything delicious—and a fierce warrior in the cause of gastronomy." EASY GRILLED RIBEYE STEAK RECIPE Preparation. Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates. Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper. Grill steaks for about 6 minutes on the first side,rotating 90
DAVE MARTIN : CHEF BIO Dave Martin. hef Dave Martin made a splash on season one of Bravo’s Top Chef. He currently runs his own consulting company, Chow Down, Inc. (VYNL Restaurants-UES & Chelsea locations) and published his first cookbook, Flavor Quest, in 2009. Dave teaches classes at The Culinary Loft in SoHo for executives from MTV and Oracle, amongothers.
ROAST RABBIT WITH MUSTARD SAUCE RECIPE Preparation. Cut the rabbit into 6 pieces as follows: Cut the saddle into 2 pieces. Divide the hind legs. Cut the fore section in half through the backbone, leaving the forelegs attached to the ribs. Season the rabbit pieces generously with salt and freshly ground pepper and put them in a large bowl. Add the mustard, mustard seeds,crème
GARLIC ROASTED PORCELET COPPA COLLAR ROAST Preheat oven to 225 degrees F. Using a mortar and pestle, mash together garlic, thyme, paprika, about 2 teaspoons salt and a few grinds of black pepper. You want an evenly mixed, coarse paste. Transfer paste to a small bowl and stir in the oil. Rub paste evenly all over the coppa and using butcher’s twine, tie the roast into acompact shape
VEAU AU ROQUEFORT RECIPE Remove veal to a plate. To the same pan, add remaining tablespoon of ghee and shallots. Sauté until shallots are golden, about 4 minutes. Add wine to the pan, scraping up any browned bits; return veal and any accumulated juices to the pan. Reduce heat to low, cover and simmer until wine is reduced and veal is cooked to medium, about 10-15minutes.
TUSCAN-STYLE VEAL CHOPS RECIPE In a non-reactive dish, stir together 2 tablespoons olive oil, garlic, rosemary, and sage. Add veal chops, toss to coat completely. Season both sides of each chop with salt and pepper. Place chops on the hot grill and cook about 6 minutes. Using tongs, turn each chop over and continue to cook until medium (about 140 degrees on an instant read PASTA WITH FOIE GRAS & WILD MUSHROOMS RECIPE Reserve about 3/4 cup of pasta water, set aside. Drain pasta, rinse with cool water and set aside. Heat a large, dry skillet over high flame. When hot, sauté foie gras until golden brown (about 1 minute), then remove from pan and set aside. Add the mushrooms to the same pan and sauté for 2-3 minutes. Leaving the mushrooms in the pan, add the ROASTED PHEASANT WITH HERBS RECIPE Preheat oven to 400 degrees F. Pick all the herbs so that they are individual leaves, discard stems. Separate 1/2 of the herbs, chop finely and set aside. Using your index finger, carefully separate the pheasant skin from the breasts and thighs, being careful not to tear the skin. Piece by piece, place the whole leaf herbs evenly underneaththe
IDEAS FOR COOKING WITH PRESERVED TRUFFLES The Inevitable Pasta . Toss pasta with truffle peelings and their juice and then finish with a cream sauce. Or try pairing truffle peelings with foie gras in for an extravagant and addictive pasta dish. Spread ‘Em . Truffle peelings whizzed into an aioli will makea
HOW TO USE MEAT RUBS Usage. When using rubs, it’s best to roll up your sleeves and get in there – rubbing the mixture into and all over the meat with your hands, covering completely. Use about one tablespoon for every pound of meat. You can apply a rub right before you cook or a few hours ahead of time for basic grilling or up to 24 hours ahead if you’rehot
HISTORY OF PRESERVING MEAT Preserved Meat Guide. umans have been preserving food since our very earliest days. Initially, the techniques were crude but as society developed, the mechanisms for preserving became increasingly refined and frequently had the ability to enhance the flavor and appeal of the food. In some cases, these traditional preservation techniques CUSTOMER FAVORITES: OUR MOST POPULAR PRODUCTS Tried and true customer favorites include many of our signature products, from foie gras to our cassoulet recipe kit. Whether you are tempted by a Wagyu beef ribeye steak, our duck magret "duck steak," Berkshire pork, milk-fed Porcelet, or game sausages, each EASY GRILLED RIBEYE STEAK RECIPE Preparation. Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates. Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper. Grill steaks for about 6 minutes on the first side,rotating 90
IDEAS FOR USING GAME MEAT SAUSAGE Wild Boar Sausage. Wild boar is a natural for making sausage, because of the similarity between wild boar meat and pork from the domestic pig. The hearty sausages we make with wild boar meat are lean, intensely flavored and have a hint of sage. The all-natural links cook up beautifully on the grill, or work well sautéed, with onions and sliced bell peppers. PARMESAN CRUSTED VEAL CHOPS RECIPE Preparation. Spread flour on a plate. In a shallow bowl, whisk together egg and 1 teaspoon water. In a shallow bowl or lipped plate, stir together parmesan and bread crumbs. Season the veal chops with salt and pepper. Coat both sides of each chop with flour, dust off excess. Dip each chop into egg mixture, making sure the meat isthoroughly coated.
WHAT IS DUCK MAGRET? What Is Duck Magret - The Long Answer. The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty DUCK BREASTS WITH CHERRIES RECIPE To begin the sauce, put the cherries in a small saucepan with the wine and jelly. Simmer, stirring occasionally, until the cherries are just tender, 3 to 5 minutes. Set the pan aside. Trim the excess fat from the magrets, then crosshatch the skin, cutting down almost to the meat so fat can escape. Sprinkle the breasts with salt and pepper. VEAU AU ROQUEFORT RECIPE Remove veal to a plate. To the same pan, add remaining tablespoon of ghee and shallots. Sauté until shallots are golden, about 4 minutes. Add wine to the pan, scraping up any browned bits; return veal and any accumulated juices to the pan. Reduce heat to low, cover and simmer until wine is reduced and veal is cooked to medium, about 10-15minutes.
CRISPY DUCK LEG CONFIT SALAD RECIPE Broil the duck legs until skin is browned and crispy, and meat is heated through. Carefully remove from the bones and shred. In a large bowl, whisk together dressing ingredients. Add lettuces, mung beans, cucumber and herbs. Toss to coat. Divide salad between two plates. Top with shredded duck. Drizzle a little of the reserved sauce over theduck.
D'ARTAGNAN FOODS
“D'Artagnan is an invaluable source of everything delicious—and a fierce warrior in the cause of gastronomy." EASY GRILLED RIBEYE STEAK RECIPE Preparation. Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates. Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper. Grill steaks for about 6 minutes on the first side,rotating 90
DAVE MARTIN : CHEF BIO Dave Martin. hef Dave Martin made a splash on season one of Bravo’s Top Chef. He currently runs his own consulting company, Chow Down, Inc. (VYNL Restaurants-UES & Chelsea locations) and published his first cookbook, Flavor Quest, in 2009. Dave teaches classes at The Culinary Loft in SoHo for executives from MTV and Oracle, amongothers.
ROAST RABBIT WITH MUSTARD SAUCE RECIPE Preparation. Cut the rabbit into 6 pieces as follows: Cut the saddle into 2 pieces. Divide the hind legs. Cut the fore section in half through the backbone, leaving the forelegs attached to the ribs. Season the rabbit pieces generously with salt and freshly ground pepper and put them in a large bowl. Add the mustard, mustard seeds,crème
GARLIC ROASTED PORCELET COPPA COLLAR ROAST Preheat oven to 225 degrees F. Using a mortar and pestle, mash together garlic, thyme, paprika, about 2 teaspoons salt and a few grinds of black pepper. You want an evenly mixed, coarse paste. Transfer paste to a small bowl and stir in the oil. Rub paste evenly all over the coppa and using butcher’s twine, tie the roast into acompact shape
VEAU AU ROQUEFORT RECIPE Remove veal to a plate. To the same pan, add remaining tablespoon of ghee and shallots. Sauté until shallots are golden, about 4 minutes. Add wine to the pan, scraping up any browned bits; return veal and any accumulated juices to the pan. Reduce heat to low, cover and simmer until wine is reduced and veal is cooked to medium, about 10-15minutes.
TUSCAN-STYLE VEAL CHOPS RECIPE In a non-reactive dish, stir together 2 tablespoons olive oil, garlic, rosemary, and sage. Add veal chops, toss to coat completely. Season both sides of each chop with salt and pepper. Place chops on the hot grill and cook about 6 minutes. Using tongs, turn each chop over and continue to cook until medium (about 140 degrees on an instant read PASTA WITH FOIE GRAS & WILD MUSHROOMS RECIPE Reserve about 3/4 cup of pasta water, set aside. Drain pasta, rinse with cool water and set aside. Heat a large, dry skillet over high flame. When hot, sauté foie gras until golden brown (about 1 minute), then remove from pan and set aside. Add the mushrooms to the same pan and sauté for 2-3 minutes. Leaving the mushrooms in the pan, add the ROASTED PHEASANT WITH HERBS RECIPE Preheat oven to 400 degrees F. Pick all the herbs so that they are individual leaves, discard stems. Separate 1/2 of the herbs, chop finely and set aside. Using your index finger, carefully separate the pheasant skin from the breasts and thighs, being careful not to tear the skin. Piece by piece, place the whole leaf herbs evenly underneaththe
IDEAS FOR COOKING WITH PRESERVED TRUFFLES The Inevitable Pasta . Toss pasta with truffle peelings and their juice and then finish with a cream sauce. Or try pairing truffle peelings with foie gras in for an extravagant and addictive pasta dish. Spread ‘Em . Truffle peelings whizzed into an aioli will makea
D'ARTAGNAN FOODS
“D'Artagnan is an invaluable source of everything delicious—and a fierce warrior in the cause of gastronomy." EASY GRILLED RIBEYE STEAK RECIPE Preparation. Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates. Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper. Grill steaks for about 6 minutes on the first side,rotating 90
DAVE MARTIN : CHEF BIO Dave Martin. hef Dave Martin made a splash on season one of Bravo’s Top Chef. He currently runs his own consulting company, Chow Down, Inc. (VYNL Restaurants-UES & Chelsea locations) and published his first cookbook, Flavor Quest, in 2009. Dave teaches classes at The Culinary Loft in SoHo for executives from MTV and Oracle, amongothers.
ROAST RABBIT WITH MUSTARD SAUCE RECIPE Preparation. Cut the rabbit into 6 pieces as follows: Cut the saddle into 2 pieces. Divide the hind legs. Cut the fore section in half through the backbone, leaving the forelegs attached to the ribs. Season the rabbit pieces generously with salt and freshly ground pepper and put them in a large bowl. Add the mustard, mustard seeds,crème
GARLIC ROASTED PORCELET COPPA COLLAR ROAST Preheat oven to 225 degrees F. Using a mortar and pestle, mash together garlic, thyme, paprika, about 2 teaspoons salt and a few grinds of black pepper. You want an evenly mixed, coarse paste. Transfer paste to a small bowl and stir in the oil. Rub paste evenly all over the coppa and using butcher’s twine, tie the roast into acompact shape
VEAU AU ROQUEFORT RECIPE Remove veal to a plate. To the same pan, add remaining tablespoon of ghee and shallots. Sauté until shallots are golden, about 4 minutes. Add wine to the pan, scraping up any browned bits; return veal and any accumulated juices to the pan. Reduce heat to low, cover and simmer until wine is reduced and veal is cooked to medium, about 10-15minutes.
TUSCAN-STYLE VEAL CHOPS RECIPE In a non-reactive dish, stir together 2 tablespoons olive oil, garlic, rosemary, and sage. Add veal chops, toss to coat completely. Season both sides of each chop with salt and pepper. Place chops on the hot grill and cook about 6 minutes. Using tongs, turn each chop over and continue to cook until medium (about 140 degrees on an instant read PASTA WITH FOIE GRAS & WILD MUSHROOMS RECIPE Reserve about 3/4 cup of pasta water, set aside. Drain pasta, rinse with cool water and set aside. Heat a large, dry skillet over high flame. When hot, sauté foie gras until golden brown (about 1 minute), then remove from pan and set aside. Add the mushrooms to the same pan and sauté for 2-3 minutes. Leaving the mushrooms in the pan, add the ROASTED PHEASANT WITH HERBS RECIPE Preheat oven to 400 degrees F. Pick all the herbs so that they are individual leaves, discard stems. Separate 1/2 of the herbs, chop finely and set aside. Using your index finger, carefully separate the pheasant skin from the breasts and thighs, being careful not to tear the skin. Piece by piece, place the whole leaf herbs evenly underneaththe
IDEAS FOR COOKING WITH PRESERVED TRUFFLES The Inevitable Pasta . Toss pasta with truffle peelings and their juice and then finish with a cream sauce. Or try pairing truffle peelings with foie gras in for an extravagant and addictive pasta dish. Spread ‘Em . Truffle peelings whizzed into an aioli will makea
HOW TO USE MEAT RUBS Usage. When using rubs, it’s best to roll up your sleeves and get in there – rubbing the mixture into and all over the meat with your hands, covering completely. Use about one tablespoon for every pound of meat. You can apply a rub right before you cook or a few hours ahead of time for basic grilling or up to 24 hours ahead if you’rehot
HISTORY OF PRESERVING MEAT Preserved Meat Guide. umans have been preserving food since our very earliest days. Initially, the techniques were crude but as society developed, the mechanisms for preserving became increasingly refined and frequently had the ability to enhance the flavor and appeal of the food. In some cases, these traditional preservation techniques CUSTOMER FAVORITES: OUR MOST POPULAR PRODUCTS Tried and true customer favorites include many of our signature products, from foie gras to our cassoulet recipe kit. Whether you are tempted by a Wagyu beef ribeye steak, our duck magret "duck steak," Berkshire pork, milk-fed Porcelet, or game sausages, each EASY GRILLED RIBEYE STEAK RECIPE Preparation. Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates. Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper. Grill steaks for about 6 minutes on the first side,rotating 90
IDEAS FOR USING GAME MEAT SAUSAGE Wild Boar Sausage. Wild boar is a natural for making sausage, because of the similarity between wild boar meat and pork from the domestic pig. The hearty sausages we make with wild boar meat are lean, intensely flavored and have a hint of sage. The all-natural links cook up beautifully on the grill, or work well sautéed, with onions and sliced bell peppers. PARMESAN CRUSTED VEAL CHOPS RECIPE Preparation. Spread flour on a plate. In a shallow bowl, whisk together egg and 1 teaspoon water. In a shallow bowl or lipped plate, stir together parmesan and bread crumbs. Season the veal chops with salt and pepper. Coat both sides of each chop with flour, dust off excess. Dip each chop into egg mixture, making sure the meat isthoroughly coated.
WHAT IS DUCK MAGRET? What Is Duck Magret - The Long Answer. The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty DUCK BREASTS WITH CHERRIES RECIPE To begin the sauce, put the cherries in a small saucepan with the wine and jelly. Simmer, stirring occasionally, until the cherries are just tender, 3 to 5 minutes. Set the pan aside. Trim the excess fat from the magrets, then crosshatch the skin, cutting down almost to the meat so fat can escape. Sprinkle the breasts with salt and pepper. VEAU AU ROQUEFORT RECIPE Remove veal to a plate. To the same pan, add remaining tablespoon of ghee and shallots. Sauté until shallots are golden, about 4 minutes. Add wine to the pan, scraping up any browned bits; return veal and any accumulated juices to the pan. Reduce heat to low, cover and simmer until wine is reduced and veal is cooked to medium, about 10-15minutes.
CRISPY DUCK LEG CONFIT SALAD RECIPE Broil the duck legs until skin is browned and crispy, and meat is heated through. Carefully remove from the bones and shred. In a large bowl, whisk together dressing ingredients. Add lettuces, mung beans, cucumber and herbs. Toss to coat. Divide salad between two plates. Top with shredded duck. Drizzle a little of the reserved sauce over theduck.
D'ARTAGNAN FOODS
“D'Artagnan is an invaluable source of everything delicious—and a fierce warrior in the cause of gastronomy." EASY GRILLED RIBEYE STEAK RECIPE Preparation. Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates. Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper. Grill steaks for about 6 minutes on the first side,rotating 90
DAVE MARTIN : CHEF BIO Dave Martin. hef Dave Martin made a splash on season one of Bravo’s Top Chef. He currently runs his own consulting company, Chow Down, Inc. (VYNL Restaurants-UES & Chelsea locations) and published his first cookbook, Flavor Quest, in 2009. Dave teaches classes at The Culinary Loft in SoHo for executives from MTV and Oracle, amongothers.
ROAST RABBIT WITH MUSTARD SAUCE RECIPE Preparation. Cut the rabbit into 6 pieces as follows: Cut the saddle into 2 pieces. Divide the hind legs. Cut the fore section in half through the backbone, leaving the forelegs attached to the ribs. Season the rabbit pieces generously with salt and freshly ground pepper and put them in a large bowl. Add the mustard, mustard seeds,crème
GARLIC ROASTED PORCELET COPPA COLLAR ROAST Preheat oven to 225 degrees F. Using a mortar and pestle, mash together garlic, thyme, paprika, about 2 teaspoons salt and a few grinds of black pepper. You want an evenly mixed, coarse paste. Transfer paste to a small bowl and stir in the oil. Rub paste evenly all over the coppa and using butcher’s twine, tie the roast into acompact shape
VEAU AU ROQUEFORT RECIPE Remove veal to a plate. To the same pan, add remaining tablespoon of ghee and shallots. Sauté until shallots are golden, about 4 minutes. Add wine to the pan, scraping up any browned bits; return veal and any accumulated juices to the pan. Reduce heat to low, cover and simmer until wine is reduced and veal is cooked to medium, about 10-15minutes.
TUSCAN-STYLE VEAL CHOPS RECIPE In a non-reactive dish, stir together 2 tablespoons olive oil, garlic, rosemary, and sage. Add veal chops, toss to coat completely. Season both sides of each chop with salt and pepper. Place chops on the hot grill and cook about 6 minutes. Using tongs, turn each chop over and continue to cook until medium (about 140 degrees on an instant read PASTA WITH FOIE GRAS & WILD MUSHROOMS RECIPE Reserve about 3/4 cup of pasta water, set aside. Drain pasta, rinse with cool water and set aside. Heat a large, dry skillet over high flame. When hot, sauté foie gras until golden brown (about 1 minute), then remove from pan and set aside. Add the mushrooms to the same pan and sauté for 2-3 minutes. Leaving the mushrooms in the pan, add the ROASTED PHEASANT WITH HERBS RECIPE Preheat oven to 400 degrees F. Pick all the herbs so that they are individual leaves, discard stems. Separate 1/2 of the herbs, chop finely and set aside. Using your index finger, carefully separate the pheasant skin from the breasts and thighs, being careful not to tear the skin. Piece by piece, place the whole leaf herbs evenly underneaththe
IDEAS FOR COOKING WITH PRESERVED TRUFFLES The Inevitable Pasta . Toss pasta with truffle peelings and their juice and then finish with a cream sauce. Or try pairing truffle peelings with foie gras in for an extravagant and addictive pasta dish. Spread ‘Em . Truffle peelings whizzed into an aioli will makea
D'ARTAGNAN FOODS
“D'Artagnan is an invaluable source of everything delicious—and a fierce warrior in the cause of gastronomy." EASY GRILLED RIBEYE STEAK RECIPE Preparation. Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates. Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper. Grill steaks for about 6 minutes on the first side,rotating 90
DAVE MARTIN : CHEF BIO Dave Martin. hef Dave Martin made a splash on season one of Bravo’s Top Chef. He currently runs his own consulting company, Chow Down, Inc. (VYNL Restaurants-UES & Chelsea locations) and published his first cookbook, Flavor Quest, in 2009. Dave teaches classes at The Culinary Loft in SoHo for executives from MTV and Oracle, amongothers.
ROAST RABBIT WITH MUSTARD SAUCE RECIPE Preparation. Cut the rabbit into 6 pieces as follows: Cut the saddle into 2 pieces. Divide the hind legs. Cut the fore section in half through the backbone, leaving the forelegs attached to the ribs. Season the rabbit pieces generously with salt and freshly ground pepper and put them in a large bowl. Add the mustard, mustard seeds,crème
GARLIC ROASTED PORCELET COPPA COLLAR ROAST Preheat oven to 225 degrees F. Using a mortar and pestle, mash together garlic, thyme, paprika, about 2 teaspoons salt and a few grinds of black pepper. You want an evenly mixed, coarse paste. Transfer paste to a small bowl and stir in the oil. Rub paste evenly all over the coppa and using butcher’s twine, tie the roast into acompact shape
VEAU AU ROQUEFORT RECIPE Remove veal to a plate. To the same pan, add remaining tablespoon of ghee and shallots. Sauté until shallots are golden, about 4 minutes. Add wine to the pan, scraping up any browned bits; return veal and any accumulated juices to the pan. Reduce heat to low, cover and simmer until wine is reduced and veal is cooked to medium, about 10-15minutes.
TUSCAN-STYLE VEAL CHOPS RECIPE In a non-reactive dish, stir together 2 tablespoons olive oil, garlic, rosemary, and sage. Add veal chops, toss to coat completely. Season both sides of each chop with salt and pepper. Place chops on the hot grill and cook about 6 minutes. Using tongs, turn each chop over and continue to cook until medium (about 140 degrees on an instant read PASTA WITH FOIE GRAS & WILD MUSHROOMS RECIPE Reserve about 3/4 cup of pasta water, set aside. Drain pasta, rinse with cool water and set aside. Heat a large, dry skillet over high flame. When hot, sauté foie gras until golden brown (about 1 minute), then remove from pan and set aside. Add the mushrooms to the same pan and sauté for 2-3 minutes. Leaving the mushrooms in the pan, add the ROASTED PHEASANT WITH HERBS RECIPE Preheat oven to 400 degrees F. Pick all the herbs so that they are individual leaves, discard stems. Separate 1/2 of the herbs, chop finely and set aside. Using your index finger, carefully separate the pheasant skin from the breasts and thighs, being careful not to tear the skin. Piece by piece, place the whole leaf herbs evenly underneaththe
IDEAS FOR COOKING WITH PRESERVED TRUFFLES The Inevitable Pasta . Toss pasta with truffle peelings and their juice and then finish with a cream sauce. Or try pairing truffle peelings with foie gras in for an extravagant and addictive pasta dish. Spread ‘Em . Truffle peelings whizzed into an aioli will makea
HOW TO USE MEAT RUBS Usage. When using rubs, it’s best to roll up your sleeves and get in there – rubbing the mixture into and all over the meat with your hands, covering completely. Use about one tablespoon for every pound of meat. You can apply a rub right before you cook or a few hours ahead of time for basic grilling or up to 24 hours ahead if you’rehot
CUSTOMER FAVORITES: OUR MOST POPULAR PRODUCTS Tried and true customer favorites include many of our signature products, from foie gras to our cassoulet recipe kit. Whether you are tempted by a Wagyu beef ribeye steak, our duck magret "duck steak," Berkshire pork, milk-fed Porcelet, or game sausages, each HISTORY OF PRESERVING MEAT Preserved Meat Guide. umans have been preserving food since our very earliest days. Initially, the techniques were crude but as society developed, the mechanisms for preserving became increasingly refined and frequently had the ability to enhance the flavor and appeal of the food. In some cases, these traditional preservation techniques EASY GRILLED RIBEYE STEAK RECIPE Preparation. Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over. Lightly oil hot grates. Let steaks stand at room temperature for about 20 minutes. Season both sides of each steak with coarse salt and freshly cracked black pepper. Grill steaks for about 6 minutes on the first side,rotating 90
IDEAS FOR USING GAME MEAT SAUSAGE Wild Boar Sausage. Wild boar is a natural for making sausage, because of the similarity between wild boar meat and pork from the domestic pig. The hearty sausages we make with wild boar meat are lean, intensely flavored and have a hint of sage. The all-natural links cook up beautifully on the grill, or work well sautéed, with onions and sliced bell peppers. PARMESAN CRUSTED VEAL CHOPS RECIPE Preparation. Spread flour on a plate. In a shallow bowl, whisk together egg and 1 teaspoon water. In a shallow bowl or lipped plate, stir together parmesan and bread crumbs. Season the veal chops with salt and pepper. Coat both sides of each chop with flour, dust off excess. Dip each chop into egg mixture, making sure the meat isthoroughly coated.
WHAT IS DUCK MAGRET? What Is Duck Magret - The Long Answer. The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty DUCK BREASTS WITH CHERRIES RECIPE To begin the sauce, put the cherries in a small saucepan with the wine and jelly. Simmer, stirring occasionally, until the cherries are just tender, 3 to 5 minutes. Set the pan aside. Trim the excess fat from the magrets, then crosshatch the skin, cutting down almost to the meat so fat can escape. Sprinkle the breasts with salt and pepper. VEAU AU ROQUEFORT RECIPE Remove veal to a plate. To the same pan, add remaining tablespoon of ghee and shallots. Sauté until shallots are golden, about 4 minutes. Add wine to the pan, scraping up any browned bits; return veal and any accumulated juices to the pan. Reduce heat to low, cover and simmer until wine is reduced and veal is cooked to medium, about 10-15minutes.
CRISPY DUCK LEG CONFIT SALAD RECIPE Broil the duck legs until skin is browned and crispy, and meat is heated through. Carefully remove from the bones and shred. In a large bowl, whisk together dressing ingredients. Add lettuces, mung beans, cucumber and herbs. Toss to coat. Divide salad between two plates. Top with shredded duck. Drizzle a little of the reserved sauce over theduck.
D'ARTAGNAN FOODS
“D'Artagnan is an invaluable source of everything delicious—and a fierce warrior in the cause of gastronomy." GUIDE TO DIFFERENT TYPES OF BEEF D’Artagnan is the exclusive U.S. purveyor of this 100% grass-fed beef from Australia, where the cattle graze on pastures in remote areas. The stress-free, pristine environment and clean air contribute to the flavor and quality of the beef. Raised without the use of antibiotics or growth promotants, this beef is Certified Humane andthe
GOURMET SAMPLERS & FOOD GIFTS Kits & Gift Boxes. Samplers. Game Sausage Sampler. Bacon Sampler. French Pate Sampler. View All Samplers. Staff Picks. Gifts $150 or Less. Butters & Oils. SEARED FOIE GRAS RECIPE Seared Foie Gras Recipe. Start with the best quality Foie Gras. For this recipe, you will need 4 slices of foie gras, about 2 oz. each. Choose our ready-to-cook foie gras slices for an easy, luxurious appetizer for two. Or, if preparing this dish as an entrée for more than four people, use our Hudson Valley Grade-A Duck Foie Gras Lobe, and slice the foie gras yourself. LEARN ABOUT LOBSTER MUSHROOMS Lobster mushroom is meaty and has a dense texture with a nutty, sweet smell reminiscent of steamed lobster. The lobster mushroom is found in the autumn in New England and on the West Coast, usually from late summer through October, under a variety of trees, most often hemlock. Anyplace that the exceedingly common lactarius mushroom grows, the WHAT IS DUCK MAGRET? What Is Duck Magret - The Long Answer. The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty EATING WILD BOAR MEAT he wild boar is an Old World species that existed since before the Ice Age. Evidence suggests that the wild boar, ancestor of the domesticated pig, was in human association perhaps as early as 13,000 B.C. Native wild boar can be found throughout Northern and Central Europe, the Mediterranean and as far south as Indonesia. TUSCAN-STYLE VEAL CHOPS RECIPE In a non-reactive dish, stir together 2 tablespoons olive oil, garlic, rosemary, and sage. Add veal chops, toss to coat completely. Season both sides of each chop with salt and pepper. Place chops on the hot grill and cook about 6 minutes. Using tongs, turn each chop over and continue to cook until medium (about 140 degrees on an instant read FIDDLEHEAD FERNS: RECIPES & HOW TO COOK Classic pickling spices include black or red pepper, allspice, nutmeg, cinnamon, mustard seed, celery seed. Bring the pickling liquid to a boil and pour over pre-cooked fiddleheads in pint-sized jars with canning lids. Seal and process for 10 minutes in a boilingD'ARTAGNAN FOODS
“D'Artagnan is an invaluable source of everything delicious—and a fierce warrior in the cause of gastronomy." GUIDE TO DIFFERENT TYPES OF BEEF D’Artagnan is the exclusive U.S. purveyor of this 100% grass-fed beef from Australia, where the cattle graze on pastures in remote areas. The stress-free, pristine environment and clean air contribute to the flavor and quality of the beef. Raised without the use of antibiotics or growth promotants, this beef is Certified Humane andthe
GOURMET SAMPLERS & FOOD GIFTS Kits & Gift Boxes. Samplers. Game Sausage Sampler. Bacon Sampler. French Pate Sampler. View All Samplers. Staff Picks. Gifts $150 or Less. Butters & Oils. SEARED FOIE GRAS RECIPE Seared Foie Gras Recipe. Start with the best quality Foie Gras. For this recipe, you will need 4 slices of foie gras, about 2 oz. each. Choose our ready-to-cook foie gras slices for an easy, luxurious appetizer for two. Or, if preparing this dish as an entrée for more than four people, use our Hudson Valley Grade-A Duck Foie Gras Lobe, and slice the foie gras yourself. LEARN ABOUT LOBSTER MUSHROOMS Lobster mushroom is meaty and has a dense texture with a nutty, sweet smell reminiscent of steamed lobster. The lobster mushroom is found in the autumn in New England and on the West Coast, usually from late summer through October, under a variety of trees, most often hemlock. Anyplace that the exceedingly common lactarius mushroom grows, the WHAT IS DUCK MAGRET? What Is Duck Magret - The Long Answer. The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty EATING WILD BOAR MEAT he wild boar is an Old World species that existed since before the Ice Age. Evidence suggests that the wild boar, ancestor of the domesticated pig, was in human association perhaps as early as 13,000 B.C. Native wild boar can be found throughout Northern and Central Europe, the Mediterranean and as far south as Indonesia. TUSCAN-STYLE VEAL CHOPS RECIPE In a non-reactive dish, stir together 2 tablespoons olive oil, garlic, rosemary, and sage. Add veal chops, toss to coat completely. Season both sides of each chop with salt and pepper. Place chops on the hot grill and cook about 6 minutes. Using tongs, turn each chop over and continue to cook until medium (about 140 degrees on an instant read FIDDLEHEAD FERNS: RECIPES & HOW TO COOK Classic pickling spices include black or red pepper, allspice, nutmeg, cinnamon, mustard seed, celery seed. Bring the pickling liquid to a boil and pour over pre-cooked fiddleheads in pint-sized jars with canning lids. Seal and process for 10 minutes in a boiling VEAL CHOPS, FRENCHED, HUMANELY-RAISED Starting at $35.99. Imported, French, milk-fed veal - exclusively available in the U.S. at D'Artagnan. Arguably the most humanely raised and best-tasting veal available in the market, our veal comes from a cooperative of small-scale veal farms in Southwest France that raise Charolais and Limousin breeds of cattle (known for meat, not dairy)and
CUSTOMER FAVORITES: OUR MOST POPULAR PRODUCTS Tried and true customer favorites include many of our signature products, from foie gras to our cassoulet recipe kit. Whether you are tempted by a Wagyu beef ribeye steak, our duck magret "duck steak," Berkshire pork, milk-fed Porcelet, or game sausages, each FIDDLEHEAD FERNS: RECIPES & HOW TO COOK Classic pickling spices include black or red pepper, allspice, nutmeg, cinnamon, mustard seed, celery seed. Bring the pickling liquid to a boil and pour over pre-cooked fiddleheads in pint-sized jars with canning lids. Seal and process for 10 minutes in a boiling ROAST RABBIT WITH MUSTARD SAUCE RECIPE Preparation. Cut the rabbit into 6 pieces as follows: Cut the saddle into 2 pieces. Divide the hind legs. Cut the fore section in half through the backbone, leaving the forelegs attached to the ribs. Season the rabbit pieces generously with salt and freshly ground pepper and put them in a large bowl. Add the mustard, mustard seeds,crème
AIR CHILLED CHICKEN, WHY IT'S WORTH IT Air-Chilled Chicken is cooled by passing the birds through several chambers where cold, purified air is used to cool the meat - resulting in no added moisture, stronger flavor and less chance for contamination. While air chilling chicken and poultry has been in practice in Europe since the 1960s, it was only introduced in the U.S.in 1998.
WILD BOAR SAUSAGE, ALL-NATURAL Price $7.99. Sausage made with wild boar, with no antibiotics or hormones. Handmade without nitrates, nitrites or artificial ingredients. Lean wild boar sausage is aromatic and full-flavored with a mellow sweetness from a hint of sherry. The robust pork-like flavor works well in many recipes. DUCK FAT POTATOES RECIPE Preheat oven to 450 degrees F. Placed potatoes in a large pot and cover with cold water. Add a few tablespoons of salt and a splash of vinegar. Bring to a boil over medium high heat and par-cook until exteriors are just tender, about 4-5 minutes. Drain and transfer to alarge mixing bowl.
HOW TO COOK WITH TASSO Add a few chunks to the pot when braising kale, collards, chard, or dandelion for smoky depth. Diced tasso gives a delicious tang to sautéed vegetables like green beans, peas, okra and Brussels sprouts. Incredible Eggs . Savory egg dishes like omelets, frittatas, and scrambles get a welcome hit of smoke and spice from a bit of tassoham.
IDEAS FOR COOKING WITH PRESERVED TRUFFLES The Inevitable Pasta . Toss pasta with truffle peelings and their juice and then finish with a cream sauce. Or try pairing truffle peelings with foie gras in for an extravagant and addictive pasta dish. Spread ‘Em . Truffle peelings whizzed into an aioli will makea
ORGANIC TURKEY: FREE-RANGE, 100% CERTIFIED Starting at $62.50. Promotions. 50% OFF SHIPPING ON ALL ORDERS! USE PROMO CODE SHIP50. Details. White Broad-breasted hybrid breed. Turkeys are humanely raised free-range with access to the outdoors. 100% organic, non-GMO, all-vegetarian grain diet of corn and soy, and pure spring water without chlorine or fluoride. No animal by-products infeed.
WHAT ARE FRENCH COCO TARBAIS BEANS? Grown for Greatness. Haricot Tarbais are a type of pole bean, and are planted in May alongside corn, another New World crop, a system whereby the corn stalk acts as a pole to support the vigorous bean vine, which can grow to 8 feet. Tarbais beans must be laboriously picked by hand, as they are entangled with corn stalks and continue toflower
D'ARTAGNAN FOODS
“D'Artagnan is an invaluable source of everything delicious—and a fierce warrior in the cause of gastronomy." GUIDE TO DIFFERENT TYPES OF BEEF D’Artagnan is the exclusive U.S. purveyor of this 100% grass-fed beef from Australia, where the cattle graze on pastures in remote areas. The stress-free, pristine environment and clean air contribute to the flavor and quality of the beef. Raised without the use of antibiotics or growth promotants, this beef is Certified Humane andthe
GOURMET SAMPLERS & FOOD GIFTS Kits & Gift Boxes. Samplers. Game Sausage Sampler. Bacon Sampler. French Pate Sampler. View All Samplers. Staff Picks. Gifts $150 or Less. Butters & Oils. SEARED FOIE GRAS RECIPE Seared Foie Gras Recipe. Start with the best quality Foie Gras. For this recipe, you will need 4 slices of foie gras, about 2 oz. each. Choose our ready-to-cook foie gras slices for an easy, luxurious appetizer for two. Or, if preparing this dish as an entrée for more than four people, use our Hudson Valley Grade-A Duck Foie Gras Lobe, and slice the foie gras yourself. LEARN ABOUT LOBSTER MUSHROOMS Lobster mushroom is meaty and has a dense texture with a nutty, sweet smell reminiscent of steamed lobster. The lobster mushroom is found in the autumn in New England and on the West Coast, usually from late summer through October, under a variety of trees, most often hemlock. Anyplace that the exceedingly common lactarius mushroom grows, the WHAT IS DUCK MAGRET? What Is Duck Magret - The Long Answer. The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty EATING WILD BOAR MEAT he wild boar is an Old World species that existed since before the Ice Age. Evidence suggests that the wild boar, ancestor of the domesticated pig, was in human association perhaps as early as 13,000 B.C. Native wild boar can be found throughout Northern and Central Europe, the Mediterranean and as far south as Indonesia. TUSCAN-STYLE VEAL CHOPS RECIPE In a non-reactive dish, stir together 2 tablespoons olive oil, garlic, rosemary, and sage. Add veal chops, toss to coat completely. Season both sides of each chop with salt and pepper. Place chops on the hot grill and cook about 6 minutes. Using tongs, turn each chop over and continue to cook until medium (about 140 degrees on an instant read FIDDLEHEAD FERNS: RECIPES & HOW TO COOK Classic pickling spices include black or red pepper, allspice, nutmeg, cinnamon, mustard seed, celery seed. Bring the pickling liquid to a boil and pour over pre-cooked fiddleheads in pint-sized jars with canning lids. Seal and process for 10 minutes in a boiling VEAL CHOPS, FRENCHED, HUMANELY-RAISED Starting at $35.99. Imported, French, milk-fed veal - exclusively available in the U.S. at D'Artagnan. Arguably the most humanely raised and best-tasting veal available in the market, our veal comes from a cooperative of small-scale veal farms in Southwest France that raise Charolais and Limousin breeds of cattle (known for meat, not dairy)and
D'ARTAGNAN FOODS
“D'Artagnan is an invaluable source of everything delicious—and a fierce warrior in the cause of gastronomy." GUIDE TO DIFFERENT TYPES OF BEEF D’Artagnan is the exclusive U.S. purveyor of this 100% grass-fed beef from Australia, where the cattle graze on pastures in remote areas. The stress-free, pristine environment and clean air contribute to the flavor and quality of the beef. Raised without the use of antibiotics or growth promotants, this beef is Certified Humane andthe
GOURMET SAMPLERS & FOOD GIFTS Kits & Gift Boxes. Samplers. Game Sausage Sampler. Bacon Sampler. French Pate Sampler. View All Samplers. Staff Picks. Gifts $150 or Less. Butters & Oils. SEARED FOIE GRAS RECIPE Seared Foie Gras Recipe. Start with the best quality Foie Gras. For this recipe, you will need 4 slices of foie gras, about 2 oz. each. Choose our ready-to-cook foie gras slices for an easy, luxurious appetizer for two. Or, if preparing this dish as an entrée for more than four people, use our Hudson Valley Grade-A Duck Foie Gras Lobe, and slice the foie gras yourself. LEARN ABOUT LOBSTER MUSHROOMS Lobster mushroom is meaty and has a dense texture with a nutty, sweet smell reminiscent of steamed lobster. The lobster mushroom is found in the autumn in New England and on the West Coast, usually from late summer through October, under a variety of trees, most often hemlock. Anyplace that the exceedingly common lactarius mushroom grows, the WHAT IS DUCK MAGRET? What Is Duck Magret - The Long Answer. The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty EATING WILD BOAR MEAT he wild boar is an Old World species that existed since before the Ice Age. Evidence suggests that the wild boar, ancestor of the domesticated pig, was in human association perhaps as early as 13,000 B.C. Native wild boar can be found throughout Northern and Central Europe, the Mediterranean and as far south as Indonesia. TUSCAN-STYLE VEAL CHOPS RECIPE In a non-reactive dish, stir together 2 tablespoons olive oil, garlic, rosemary, and sage. Add veal chops, toss to coat completely. Season both sides of each chop with salt and pepper. Place chops on the hot grill and cook about 6 minutes. Using tongs, turn each chop over and continue to cook until medium (about 140 degrees on an instant read FIDDLEHEAD FERNS: RECIPES & HOW TO COOK Classic pickling spices include black or red pepper, allspice, nutmeg, cinnamon, mustard seed, celery seed. Bring the pickling liquid to a boil and pour over pre-cooked fiddleheads in pint-sized jars with canning lids. Seal and process for 10 minutes in a boiling VEAL CHOPS, FRENCHED, HUMANELY-RAISED Starting at $35.99. Imported, French, milk-fed veal - exclusively available in the U.S. at D'Artagnan. Arguably the most humanely raised and best-tasting veal available in the market, our veal comes from a cooperative of small-scale veal farms in Southwest France that raise Charolais and Limousin breeds of cattle (known for meat, not dairy)and
CUSTOMER FAVORITES: OUR MOST POPULAR PRODUCTS Tried and true customer favorites include many of our signature products, from foie gras to our cassoulet recipe kit. Whether you are tempted by a Wagyu beef ribeye steak, our duck magret "duck steak," Berkshire pork, milk-fed Porcelet, or game sausages, each FIDDLEHEAD FERNS: RECIPES & HOW TO COOK Classic pickling spices include black or red pepper, allspice, nutmeg, cinnamon, mustard seed, celery seed. Bring the pickling liquid to a boil and pour over pre-cooked fiddleheads in pint-sized jars with canning lids. Seal and process for 10 minutes in a boiling ROAST RABBIT WITH MUSTARD SAUCE RECIPE Preparation. Cut the rabbit into 6 pieces as follows: Cut the saddle into 2 pieces. Divide the hind legs. Cut the fore section in half through the backbone, leaving the forelegs attached to the ribs. Season the rabbit pieces generously with salt and freshly ground pepper and put them in a large bowl. Add the mustard, mustard seeds,crème
AIR CHILLED CHICKEN, WHY IT'S WORTH IT Air-Chilled Chicken is cooled by passing the birds through several chambers where cold, purified air is used to cool the meat - resulting in no added moisture, stronger flavor and less chance for contamination. While air chilling chicken and poultry has been in practice in Europe since the 1960s, it was only introduced in the U.S.in 1998.
WILD BOAR SAUSAGE, ALL-NATURAL Price $7.99. Sausage made with wild boar, with no antibiotics or hormones. Handmade without nitrates, nitrites or artificial ingredients. Lean wild boar sausage is aromatic and full-flavored with a mellow sweetness from a hint of sherry. The robust pork-like flavor works well in many recipes. DUCK FAT POTATOES RECIPE Preheat oven to 450 degrees F. Placed potatoes in a large pot and cover with cold water. Add a few tablespoons of salt and a splash of vinegar. Bring to a boil over medium high heat and par-cook until exteriors are just tender, about 4-5 minutes. Drain and transfer to alarge mixing bowl.
HOW TO COOK WITH TASSO Add a few chunks to the pot when braising kale, collards, chard, or dandelion for smoky depth. Diced tasso gives a delicious tang to sautéed vegetables like green beans, peas, okra and Brussels sprouts. Incredible Eggs . Savory egg dishes like omelets, frittatas, and scrambles get a welcome hit of smoke and spice from a bit of tassoham.
IDEAS FOR COOKING WITH PRESERVED TRUFFLES The Inevitable Pasta . Toss pasta with truffle peelings and their juice and then finish with a cream sauce. Or try pairing truffle peelings with foie gras in for an extravagant and addictive pasta dish. Spread ‘Em . Truffle peelings whizzed into an aioli will makea
ORGANIC TURKEY: FREE-RANGE, 100% CERTIFIED Starting at $62.50. Promotions. 50% OFF SHIPPING ON ALL ORDERS! USE PROMO CODE SHIP50. Details. White Broad-breasted hybrid breed. Turkeys are humanely raised free-range with access to the outdoors. 100% organic, non-GMO, all-vegetarian grain diet of corn and soy, and pure spring water without chlorine or fluoride. No animal by-products infeed.
WHAT ARE FRENCH COCO TARBAIS BEANS? Grown for Greatness. Haricot Tarbais are a type of pole bean, and are planted in May alongside corn, another New World crop, a system whereby the corn stalk acts as a pole to support the vigorous bean vine, which can grow to 8 feet. Tarbais beans must be laboriously picked by hand, as they are entangled with corn stalks and continue toflower
D'ARTAGNAN FOODS
“D'Artagnan is an invaluable source of everything delicious—and a fierce warrior in the cause of gastronomy." GUIDE TO DIFFERENT TYPES OF BEEF D’Artagnan is the exclusive U.S. purveyor of this 100% grass-fed beef from Australia, where the cattle graze on pastures in remote areas. The stress-free, pristine environment and clean air contribute to the flavor and quality of the beef. Raised without the use of antibiotics or growth promotants, this beef is Certified Humane andthe
GOURMET SAMPLERS & FOOD GIFTS Kits & Gift Boxes. Samplers. Game Sausage Sampler. Bacon Sampler. French Pate Sampler. View All Samplers. Staff Picks. Gifts $150 or Less. Butters & Oils. SEARED FOIE GRAS RECIPE Seared Foie Gras Recipe. Start with the best quality Foie Gras. For this recipe, you will need 4 slices of foie gras, about 2 oz. each. Choose our ready-to-cook foie gras slices for an easy, luxurious appetizer for two. Or, if preparing this dish as an entrée for more than four people, use our Hudson Valley Grade-A Duck Foie Gras Lobe, and slice the foie gras yourself. LEARN ABOUT LOBSTER MUSHROOMS Lobster mushroom is meaty and has a dense texture with a nutty, sweet smell reminiscent of steamed lobster. The lobster mushroom is found in the autumn in New England and on the West Coast, usually from late summer through October, under a variety of trees, most often hemlock. Anyplace that the exceedingly common lactarius mushroom grows, the WHAT IS DUCK MAGRET? What Is Duck Magret - The Long Answer. The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty EATING WILD BOAR MEAT he wild boar is an Old World species that existed since before the Ice Age. Evidence suggests that the wild boar, ancestor of the domesticated pig, was in human association perhaps as early as 13,000 B.C. Native wild boar can be found throughout Northern and Central Europe, the Mediterranean and as far south as Indonesia. TUSCAN-STYLE VEAL CHOPS RECIPE In a non-reactive dish, stir together 2 tablespoons olive oil, garlic, rosemary, and sage. Add veal chops, toss to coat completely. Season both sides of each chop with salt and pepper. Place chops on the hot grill and cook about 6 minutes. Using tongs, turn each chop over and continue to cook until medium (about 140 degrees on an instant read FIDDLEHEAD FERNS: RECIPES & HOW TO COOK Classic pickling spices include black or red pepper, allspice, nutmeg, cinnamon, mustard seed, celery seed. Bring the pickling liquid to a boil and pour over pre-cooked fiddleheads in pint-sized jars with canning lids. Seal and process for 10 minutes in a boiling VEAL CHOPS, FRENCHED, HUMANELY-RAISED Starting at $35.99. Imported, French, milk-fed veal - exclusively available in the U.S. at D'Artagnan. Arguably the most humanely raised and best-tasting veal available in the market, our veal comes from a cooperative of small-scale veal farms in Southwest France that raise Charolais and Limousin breeds of cattle (known for meat, not dairy)and
D'ARTAGNAN FOODS
“D'Artagnan is an invaluable source of everything delicious—and a fierce warrior in the cause of gastronomy." GUIDE TO DIFFERENT TYPES OF BEEF D’Artagnan is the exclusive U.S. purveyor of this 100% grass-fed beef from Australia, where the cattle graze on pastures in remote areas. The stress-free, pristine environment and clean air contribute to the flavor and quality of the beef. Raised without the use of antibiotics or growth promotants, this beef is Certified Humane andthe
GOURMET SAMPLERS & FOOD GIFTS Kits & Gift Boxes. Samplers. Game Sausage Sampler. Bacon Sampler. French Pate Sampler. View All Samplers. Staff Picks. Gifts $150 or Less. Butters & Oils. SEARED FOIE GRAS RECIPE Seared Foie Gras Recipe. Start with the best quality Foie Gras. For this recipe, you will need 4 slices of foie gras, about 2 oz. each. Choose our ready-to-cook foie gras slices for an easy, luxurious appetizer for two. Or, if preparing this dish as an entrée for more than four people, use our Hudson Valley Grade-A Duck Foie Gras Lobe, and slice the foie gras yourself. LEARN ABOUT LOBSTER MUSHROOMS Lobster mushroom is meaty and has a dense texture with a nutty, sweet smell reminiscent of steamed lobster. The lobster mushroom is found in the autumn in New England and on the West Coast, usually from late summer through October, under a variety of trees, most often hemlock. Anyplace that the exceedingly common lactarius mushroom grows, the WHAT IS DUCK MAGRET? What Is Duck Magret - The Long Answer. The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty EATING WILD BOAR MEAT he wild boar is an Old World species that existed since before the Ice Age. Evidence suggests that the wild boar, ancestor of the domesticated pig, was in human association perhaps as early as 13,000 B.C. Native wild boar can be found throughout Northern and Central Europe, the Mediterranean and as far south as Indonesia. TUSCAN-STYLE VEAL CHOPS RECIPE In a non-reactive dish, stir together 2 tablespoons olive oil, garlic, rosemary, and sage. Add veal chops, toss to coat completely. Season both sides of each chop with salt and pepper. Place chops on the hot grill and cook about 6 minutes. Using tongs, turn each chop over and continue to cook until medium (about 140 degrees on an instant read FIDDLEHEAD FERNS: RECIPES & HOW TO COOK Classic pickling spices include black or red pepper, allspice, nutmeg, cinnamon, mustard seed, celery seed. Bring the pickling liquid to a boil and pour over pre-cooked fiddleheads in pint-sized jars with canning lids. Seal and process for 10 minutes in a boiling VEAL CHOPS, FRENCHED, HUMANELY-RAISED Starting at $35.99. Imported, French, milk-fed veal - exclusively available in the U.S. at D'Artagnan. Arguably the most humanely raised and best-tasting veal available in the market, our veal comes from a cooperative of small-scale veal farms in Southwest France that raise Charolais and Limousin breeds of cattle (known for meat, not dairy)and
CUSTOMER FAVORITES: OUR MOST POPULAR PRODUCTS Tried and true customer favorites include many of our signature products, from foie gras to our cassoulet recipe kit. Whether you are tempted by a Wagyu beef ribeye steak, our duck magret "duck steak," Berkshire pork, milk-fed Porcelet, or game sausages, each FIDDLEHEAD FERNS: RECIPES & HOW TO COOK Classic pickling spices include black or red pepper, allspice, nutmeg, cinnamon, mustard seed, celery seed. Bring the pickling liquid to a boil and pour over pre-cooked fiddleheads in pint-sized jars with canning lids. Seal and process for 10 minutes in a boiling ROAST RABBIT WITH MUSTARD SAUCE RECIPE Preparation. Cut the rabbit into 6 pieces as follows: Cut the saddle into 2 pieces. Divide the hind legs. Cut the fore section in half through the backbone, leaving the forelegs attached to the ribs. Season the rabbit pieces generously with salt and freshly ground pepper and put them in a large bowl. Add the mustard, mustard seeds,crème
AIR CHILLED CHICKEN, WHY IT'S WORTH IT Air-Chilled Chicken is cooled by passing the birds through several chambers where cold, purified air is used to cool the meat - resulting in no added moisture, stronger flavor and less chance for contamination. While air chilling chicken and poultry has been in practice in Europe since the 1960s, it was only introduced in the U.S.in 1998.
WILD BOAR SAUSAGE, ALL-NATURAL Price $7.99. Sausage made with wild boar, with no antibiotics or hormones. Handmade without nitrates, nitrites or artificial ingredients. Lean wild boar sausage is aromatic and full-flavored with a mellow sweetness from a hint of sherry. The robust pork-like flavor works well in many recipes. DUCK FAT POTATOES RECIPE Preheat oven to 450 degrees F. Placed potatoes in a large pot and cover with cold water. Add a few tablespoons of salt and a splash of vinegar. Bring to a boil over medium high heat and par-cook until exteriors are just tender, about 4-5 minutes. Drain and transfer to alarge mixing bowl.
HOW TO COOK WITH TASSO Add a few chunks to the pot when braising kale, collards, chard, or dandelion for smoky depth. Diced tasso gives a delicious tang to sautéed vegetables like green beans, peas, okra and Brussels sprouts. Incredible Eggs . Savory egg dishes like omelets, frittatas, and scrambles get a welcome hit of smoke and spice from a bit of tassoham.
IDEAS FOR COOKING WITH PRESERVED TRUFFLES The Inevitable Pasta . Toss pasta with truffle peelings and their juice and then finish with a cream sauce. Or try pairing truffle peelings with foie gras in for an extravagant and addictive pasta dish. Spread ‘Em . Truffle peelings whizzed into an aioli will makea
ORGANIC TURKEY: FREE-RANGE, 100% CERTIFIED Starting at $62.50. Promotions. 50% OFF SHIPPING ON ALL ORDERS! USE PROMO CODE SHIP50. Details. White Broad-breasted hybrid breed. Turkeys are humanely raised free-range with access to the outdoors. 100% organic, non-GMO, all-vegetarian grain diet of corn and soy, and pure spring water without chlorine or fluoride. No animal by-products infeed.
WHAT ARE FRENCH COCO TARBAIS BEANS? Grown for Greatness. Haricot Tarbais are a type of pole bean, and are planted in May alongside corn, another New World crop, a system whereby the corn stalk acts as a pole to support the vigorous bean vine, which can grow to 8 feet. Tarbais beans must be laboriously picked by hand, as they are entangled with corn stalks and continue toflower
D'ARTAGNAN FOODS
“D'Artagnan is an invaluable source of everything delicious—and a fierce warrior in the cause of gastronomy." GUIDE TO DIFFERENT TYPES OF BEEF D’Artagnan is the exclusive U.S. purveyor of this 100% grass-fed beef from Australia, where the cattle graze on pastures in remote areas. The stress-free, pristine environment and clean air contribute to the flavor and quality of the beef. Raised without the use of antibiotics or growth promotants, this beef is Certified Humane andthe
GOURMET SAMPLERS & FOOD GIFTS Kits & Gift Boxes. Samplers. Game Sausage Sampler. Bacon Sampler. French Pate Sampler. View All Samplers. Staff Picks. Gifts $150 or Less. Butters & Oils. SEARED FOIE GRAS RECIPE Seared Foie Gras Recipe. Start with the best quality Foie Gras. For this recipe, you will need 4 slices of foie gras, about 2 oz. each. Choose our ready-to-cook foie gras slices for an easy, luxurious appetizer for two. Or, if preparing this dish as an entrée for more than four people, use our Hudson Valley Grade-A Duck Foie Gras Lobe, and slice the foie gras yourself. LEARN ABOUT LOBSTER MUSHROOMS Lobster mushroom is meaty and has a dense texture with a nutty, sweet smell reminiscent of steamed lobster. The lobster mushroom is found in the autumn in New England and on the West Coast, usually from late summer through October, under a variety of trees, most often hemlock. Anyplace that the exceedingly common lactarius mushroom grows, the WHAT IS DUCK MAGRET? What Is Duck Magret - The Long Answer. The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty EATING WILD BOAR MEAT he wild boar is an Old World species that existed since before the Ice Age. Evidence suggests that the wild boar, ancestor of the domesticated pig, was in human association perhaps as early as 13,000 B.C. Native wild boar can be found throughout Northern and Central Europe, the Mediterranean and as far south as Indonesia. TUSCAN-STYLE VEAL CHOPS RECIPE In a non-reactive dish, stir together 2 tablespoons olive oil, garlic, rosemary, and sage. Add veal chops, toss to coat completely. Season both sides of each chop with salt and pepper. Place chops on the hot grill and cook about 6 minutes. Using tongs, turn each chop over and continue to cook until medium (about 140 degrees on an instant read FIDDLEHEAD FERNS: RECIPES & HOW TO COOK Classic pickling spices include black or red pepper, allspice, nutmeg, cinnamon, mustard seed, celery seed. Bring the pickling liquid to a boil and pour over pre-cooked fiddleheads in pint-sized jars with canning lids. Seal and process for 10 minutes in a boilingD'ARTAGNAN FOODS
“D'Artagnan is an invaluable source of everything delicious—and a fierce warrior in the cause of gastronomy." GUIDE TO DIFFERENT TYPES OF BEEF D’Artagnan is the exclusive U.S. purveyor of this 100% grass-fed beef from Australia, where the cattle graze on pastures in remote areas. The stress-free, pristine environment and clean air contribute to the flavor and quality of the beef. Raised without the use of antibiotics or growth promotants, this beef is Certified Humane andthe
GOURMET SAMPLERS & FOOD GIFTS Kits & Gift Boxes. Samplers. Game Sausage Sampler. Bacon Sampler. French Pate Sampler. View All Samplers. Staff Picks. Gifts $150 or Less. Butters & Oils. SEARED FOIE GRAS RECIPE Seared Foie Gras Recipe. Start with the best quality Foie Gras. For this recipe, you will need 4 slices of foie gras, about 2 oz. each. Choose our ready-to-cook foie gras slices for an easy, luxurious appetizer for two. Or, if preparing this dish as an entrée for more than four people, use our Hudson Valley Grade-A Duck Foie Gras Lobe, and slice the foie gras yourself. LEARN ABOUT LOBSTER MUSHROOMS Lobster mushroom is meaty and has a dense texture with a nutty, sweet smell reminiscent of steamed lobster. The lobster mushroom is found in the autumn in New England and on the West Coast, usually from late summer through October, under a variety of trees, most often hemlock. Anyplace that the exceedingly common lactarius mushroom grows, the WHAT IS DUCK MAGRET? What Is Duck Magret - The Long Answer. The magret refers to the breast of a Moulard duck that has been reared for foie gras. A Moulard duck is a cross between a Muscovy drake and a Pekin hen, and is a sizable bird with a well-developed breast. It also is the preferred duck used to produce foie gras, because of its large size and hearty EATING WILD BOAR MEAT he wild boar is an Old World species that existed since before the Ice Age. Evidence suggests that the wild boar, ancestor of the domesticated pig, was in human association perhaps as early as 13,000 B.C. Native wild boar can be found throughout Northern and Central Europe, the Mediterranean and as far south as Indonesia. TUSCAN-STYLE VEAL CHOPS RECIPE In a non-reactive dish, stir together 2 tablespoons olive oil, garlic, rosemary, and sage. Add veal chops, toss to coat completely. Season both sides of each chop with salt and pepper. Place chops on the hot grill and cook about 6 minutes. Using tongs, turn each chop over and continue to cook until medium (about 140 degrees on an instant read FIDDLEHEAD FERNS: RECIPES & HOW TO COOK Classic pickling spices include black or red pepper, allspice, nutmeg, cinnamon, mustard seed, celery seed. Bring the pickling liquid to a boil and pour over pre-cooked fiddleheads in pint-sized jars with canning lids. Seal and process for 10 minutes in a boiling VEAL CHOPS, FRENCHED, HUMANELY-RAISED Starting at $35.99. Imported, French, milk-fed veal - exclusively available in the U.S. at D'Artagnan. Arguably the most humanely raised and best-tasting veal available in the market, our veal comes from a cooperative of small-scale veal farms in Southwest France that raise Charolais and Limousin breeds of cattle (known for meat, not dairy)and
CUSTOMER FAVORITES: OUR MOST POPULAR PRODUCTS Tried and true customer favorites include many of our signature products, from foie gras to our cassoulet recipe kit. Whether you are tempted by a Wagyu beef ribeye steak, our duck magret "duck steak," Berkshire pork, milk-fed Porcelet, or game sausages, each FIDDLEHEAD FERNS: RECIPES & HOW TO COOK Classic pickling spices include black or red pepper, allspice, nutmeg, cinnamon, mustard seed, celery seed. Bring the pickling liquid to a boil and pour over pre-cooked fiddleheads in pint-sized jars with canning lids. Seal and process for 10 minutes in a boiling ROAST RABBIT WITH MUSTARD SAUCE RECIPE Preparation. Cut the rabbit into 6 pieces as follows: Cut the saddle into 2 pieces. Divide the hind legs. Cut the fore section in half through the backbone, leaving the forelegs attached to the ribs. Season the rabbit pieces generously with salt and freshly ground pepper and put them in a large bowl. Add the mustard, mustard seeds,crème
AIR CHILLED CHICKEN, WHY IT'S WORTH IT Air-Chilled Chicken is cooled by passing the birds through several chambers where cold, purified air is used to cool the meat - resulting in no added moisture, stronger flavor and less chance for contamination. While air chilling chicken and poultry has been in practice in Europe since the 1960s, it was only introduced in the U.S.in 1998.
WILD BOAR SAUSAGE, ALL-NATURAL Price $7.99. Sausage made with wild boar, with no antibiotics or hormones. Handmade without nitrates, nitrites or artificial ingredients. Lean wild boar sausage is aromatic and full-flavored with a mellow sweetness from a hint of sherry. The robust pork-like flavor works well in many recipes. DUCK FAT POTATOES RECIPE Preheat oven to 450 degrees F. Placed potatoes in a large pot and cover with cold water. Add a few tablespoons of salt and a splash of vinegar. Bring to a boil over medium high heat and par-cook until exteriors are just tender, about 4-5 minutes. Drain and transfer to alarge mixing bowl.
HOW TO COOK WITH TASSO Add a few chunks to the pot when braising kale, collards, chard, or dandelion for smoky depth. Diced tasso gives a delicious tang to sautéed vegetables like green beans, peas, okra and Brussels sprouts. Incredible Eggs . Savory egg dishes like omelets, frittatas, and scrambles get a welcome hit of smoke and spice from a bit of tassoham.
IDEAS FOR COOKING WITH PRESERVED TRUFFLES The Inevitable Pasta . Toss pasta with truffle peelings and their juice and then finish with a cream sauce. Or try pairing truffle peelings with foie gras in for an extravagant and addictive pasta dish. Spread ‘Em . Truffle peelings whizzed into an aioli will makea
ORGANIC TURKEY: FREE-RANGE, 100% CERTIFIED Starting at $62.50. Promotions. 50% OFF SHIPPING ON ALL ORDERS! USE PROMO CODE SHIP50. Details. White Broad-breasted hybrid breed. Turkeys are humanely raised free-range with access to the outdoors. 100% organic, non-GMO, all-vegetarian grain diet of corn and soy, and pure spring water without chlorine or fluoride. No animal by-products infeed.
WHAT ARE FRENCH COCO TARBAIS BEANS? Grown for Greatness. Haricot Tarbais are a type of pole bean, and are planted in May alongside corn, another New World crop, a system whereby the corn stalk acts as a pole to support the vigorous bean vine, which can grow to 8 feet. Tarbais beans must be laboriously picked by hand, as they are entangled with corn stalks and continue toflower
D'ARTAGNAN FOODS
“D'Artagnan is an invaluable source of everything delicious—and a fierce warrior in the cause of gastronomy." GUIDE TO DIFFERENT TYPES OF BEEF t D'Artagnan we believe in choices, especially when it comes to beef. Some swear by grass-fed beef, relishing its leanness and extolling its nutritional value.Others prefer their beef with a pale network of fat marbled throughout, adding flavor and succulence. Still others prefer a truly luxurious beef experience like Wagyu beef with glisteningveins of pure fat.
SEARED FOIE GRAS RECIPE Seared Foie Gras Recipe. Start with the best quality Foie Gras. For this recipe, you will need 4 slices of foie gras, about 2 oz. each. Choose our ready-to-cook foie gras slices for an easy, luxurious appetizer for two. Or, if preparing this dish as an entrée for more than four people, use our Hudson Valley Grade-A Duck Foie Gras Lobe, and slice the foie gras yourself. GOURMET SAMPLERS & FOOD GIFTS Perfect for gifts, but also ideal to keep for yourself, our samplers afford the opportunity to easily enjoy a variety of our D’Artagnan signature favorites. LEARN ABOUT LOBSTER MUSHROOMS he lobster mushroom is not a mushroom at all, but a parasitic mold called Hypomyces lactifluorum, that attacks other mushrooms and envelopes them completely, altering their appearance.They end up looking red, like cooked lobster, and lumpy and irregular in shape. The mushrooms that the mold attaches itself to are predominantly lactarius and russula mushrooms. WHAT IS DUCK MAGRET? To Prepare Duck Magret. Start with our famous Moulard Duck Magret, Half Breast.; Trim away excess fat that extends beyond the edge of the meat if necessary. Then score the fat side in a cross-hatch pattern, without cutting all the way through to the meat, and season heavily with salt and pepper. EATING WILD BOAR MEAT he wild boar is an Old World species that existed since before the Ice Age. Evidence suggests that the wild boar, ancestor of the domesticated pig, was in human association perhaps as early as 13,000 B.C. Native wild boar can be found throughout Northern and Central Europe, the Mediterranean and as far south as Indonesia. FIDDLEHEAD FERNS: RECIPES & HOW TO COOK ne of the many pleasures of early spring is the brief moment when fiddleheads, or fiddlehead fern greens, can be found. The timing has to be perfect, as the fiddlehead will only be available for a shortperiod.
TUSCAN-STYLE VEAL CHOPS RECIPE Try this quick and easy veal chop recipe, grilled with Tuscan flavors like garlic, fresh herbs, a drizzle of olive oil and a squeeze oflemon.
VEAL CHOPS, FRENCHED, HUMANELY-RAISED Imported, French, milk-fed veal - exclusively available in the U.S. at D'Artagnan. Arguably the most humanely raised and best-tasting veal available in the market, our veal comes from a cooperative of small-scale veal farms in Southwest France that raise Charolais and Limousin breeds of cattle (known for meat, not dairy) and follow the stringent European Union 5 Freedoms system to provide theD'ARTAGNAN FOODS
“D'Artagnan is an invaluable source of everything delicious—and a fierce warrior in the cause of gastronomy." GUIDE TO DIFFERENT TYPES OF BEEF t D'Artagnan we believe in choices, especially when it comes to beef. Some swear by grass-fed beef, relishing its leanness and extolling its nutritional value.Others prefer their beef with a pale network of fat marbled throughout, adding flavor and succulence. Still others prefer a truly luxurious beef experience like Wagyu beef with glisteningveins of pure fat.
SEARED FOIE GRAS RECIPE Seared Foie Gras Recipe. Start with the best quality Foie Gras. For this recipe, you will need 4 slices of foie gras, about 2 oz. each. Choose our ready-to-cook foie gras slices for an easy, luxurious appetizer for two. Or, if preparing this dish as an entrée for more than four people, use our Hudson Valley Grade-A Duck Foie Gras Lobe, and slice the foie gras yourself. GOURMET SAMPLERS & FOOD GIFTS Perfect for gifts, but also ideal to keep for yourself, our samplers afford the opportunity to easily enjoy a variety of our D’Artagnan signature favorites. LEARN ABOUT LOBSTER MUSHROOMS he lobster mushroom is not a mushroom at all, but a parasitic mold called Hypomyces lactifluorum, that attacks other mushrooms and envelopes them completely, altering their appearance.They end up looking red, like cooked lobster, and lumpy and irregular in shape. The mushrooms that the mold attaches itself to are predominantly lactarius and russula mushrooms. WHAT IS DUCK MAGRET? To Prepare Duck Magret. Start with our famous Moulard Duck Magret, Half Breast.; Trim away excess fat that extends beyond the edge of the meat if necessary. Then score the fat side in a cross-hatch pattern, without cutting all the way through to the meat, and season heavily with salt and pepper. EATING WILD BOAR MEAT he wild boar is an Old World species that existed since before the Ice Age. Evidence suggests that the wild boar, ancestor of the domesticated pig, was in human association perhaps as early as 13,000 B.C. Native wild boar can be found throughout Northern and Central Europe, the Mediterranean and as far south as Indonesia. FIDDLEHEAD FERNS: RECIPES & HOW TO COOK ne of the many pleasures of early spring is the brief moment when fiddleheads, or fiddlehead fern greens, can be found. The timing has to be perfect, as the fiddlehead will only be available for a shortperiod.
TUSCAN-STYLE VEAL CHOPS RECIPE Try this quick and easy veal chop recipe, grilled with Tuscan flavors like garlic, fresh herbs, a drizzle of olive oil and a squeeze oflemon.
VEAL CHOPS, FRENCHED, HUMANELY-RAISED Imported, French, milk-fed veal - exclusively available in the U.S. at D'Artagnan. Arguably the most humanely raised and best-tasting veal available in the market, our veal comes from a cooperative of small-scale veal farms in Southwest France that raise Charolais and Limousin breeds of cattle (known for meat, not dairy) and follow the stringent European Union 5 Freedoms system to provide the LEARN ABOUT LOBSTER MUSHROOMS he lobster mushroom is not a mushroom at all, but a parasitic mold called Hypomyces lactifluorum, that attacks other mushrooms and envelopes them completely, altering their appearance.They end up looking red, like cooked lobster, and lumpy and irregular in shape. The mushrooms that the mold attaches itself to are predominantly lactarius and russula mushrooms. FIDDLEHEAD FERNS: RECIPES & HOW TO COOK ne of the many pleasures of early spring is the brief moment when fiddleheads, or fiddlehead fern greens, can be found. The timing has to be perfect, as the fiddlehead will only be available for a shortperiod.
CUSTOMER FAVORITES: OUR MOST POPULAR PRODUCTS Tried and true customer favorites include many of our signature products, from foie gras to our cassoulet recipe kit. Whether you are tempted by a Wagyu beef ribeye steak, our duck magret "duck steak," Berkshire pork, milk-fed Porcelet, or game sausages, each HOW TO COOK WITH TASSO ’Artagnan Tasso Ham is lean, spicy cured meat that’s hand-crafted from pork shoulder. Our tasso ham is salt and sugar cured, then seasoned with red pepper, garlic, herbs, spices and ROAST RABBIT WITH MUSTARD SAUCE RECIPE Preparation. Cut the rabbit into 6 pieces as follows: Cut the saddle into 2 pieces. Divide the hind legs. Cut the fore section in half through the backbone, leaving the forelegs attached to the ribs. IDEAS FOR COOKING WITH PRESERVED TRUFFLES Our truffle peelings are actually true, whole slices of summer truffles, not chips and broken pieces. Fresh summer truffles from the Perigord region of France are thinly sliced and gently steamed, then preserved in truffle juice with French sea salt and nothing else. DUCK FAT POTATOES RECIPE Preparation. Preheat oven to 450 degrees F. Placed potatoes in a large pot and cover with cold water. Add a few tablespoons of salt and asplash of vinegar.
AIR CHILLED CHICKEN, WHY IT'S WORTH IT he USDA requires chicken (and other poultry) to be cooled to a certain temperature in order to ensure food safety. The typical method in the U.S. is to immerse the chicken in vats of cold water - which causes the chicken to absorb water and dilute the flavor, while also increasing the risk of cross-contamination. HERITAGE PORK FOR SALE: BELLY, CHOPS, LOIN & RIBS The old breeds are the tastiest, and our heritage pork proves the case. Raised on family farms dedicated to traditional methods, our heritage breed hogs are allowed natural behaviors and get no antibiotics or growth stimulants. ORGANIC TURKEY: FREE-RANGE, 100% CERTIFIED Buy USDA Certified Organic turkey. Organic, free-range turkeys raised in the USA on 100% organic, all vegetarian, non-GMO diet with no antibiotics or hormones. 12 Days of Deals! SHOP TODAY'S SPECIAL* My Account
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CULINARY WORLD RECOGNITIONPrevious
“D’ARTAGNAN IS A SINGULAR SOURCE FOR HIGH END STAPLES, MAKING EVERY CHEF'S JOB A LITTLE BIT EASIER." - Chef Alain Ducasse, Restaurateur, 15 Michelin Stars “WITH D’ARTAGNAN I KNOW I’M BUYING QUALITY WITH A CAPITAL Q! MY CUSTOMERS, AND MY FAMILY, ARE GETTING THE BEST IN THE MARKET." - Chef Bobby Flay, Restaurateur, TV Star, Author “D'ARTAGNAN HAS ALWAYS MADE BEAUTIFUL, WIDE RANGING PRODUCTS—LIKE SQUAB, RABBIT, CHICKEN, PORK AND BEEF." - Chef Daniel Boulud, International Restaurateur "D'ARTAGNAN'S ALL NATURAL PRODUCTS ARE EXTREMELY CONSISTENT AND ARE ALWAYS A SOURCE OF INSPIRATION IN OUR KITCHEN." - Chef Eric Ripert, Le Bernardin “I AM GRATEFUL FOR THE WONDERFUL JOB D'ARTAGNAN IS DOING IN INTRODUCING THE FINEST FRENCH DELICACIES TO THE AMERICAN MARKET." - Chef Tom Colicchio, Crafted Hospitality, Top Chef TV star “D’ARTAGNAN IS A SINGULAR SOURCE FOR HIGH END STAPLES, MAKING EVERY CHEF'S JOB A LITTLE BIT EASIER." - Chef Alain Ducasse, Restaurateur, 15 Michelin Stars “WITH D’ARTAGNAN I KNOW I’M BUYING QUALITY WITH A CAPITAL Q! MY CUSTOMERS, AND MY FAMILY, ARE GETTING THE BEST IN THE MARKET." - Chef Bobby Flay, Restaurateur, TV Star, Author “D'ARTAGNAN HAS ALWAYS MADE BEAUTIFUL, WIDE RANGING PRODUCTS—LIKE SQUAB, RABBIT, CHICKEN, PORK AND BEEF." - Chef Daniel Boulud, International Restaurateur "D'ARTAGNAN'S ALL NATURAL PRODUCTS ARE EXTREMELY CONSISTENT AND ARE ALWAYS A SOURCE OF INSPIRATION IN OUR KITCHEN." - Chef Eric Ripert, Le Bernardin “I AM GRATEFUL FOR THE WONDERFUL JOB D'ARTAGNAN IS DOING IN INTRODUCING THE FINEST FRENCH DELICACIES TO THE AMERICAN MARKET." - Chef Tom Colicchio, Crafted Hospitality, Top Chef TV star “D’ARTAGNAN IS A SINGULAR SOURCE FOR HIGH END STAPLES, MAKING EVERY CHEF'S JOB A LITTLE BIT EASIER." - Chef Alain Ducasse, Restaurateur, 15 Michelin Stars “WITH D’ARTAGNAN I KNOW I’M BUYING QUALITY WITH A CAPITAL Q! MY CUSTOMERS, AND MY FAMILY, ARE GETTING THE BEST IN THE MARKET." - Chef Bobby Flay, Restaurateur, TV Star, Author Next* 1
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See today's specials Culinary World Recognition CULINARY WORLD RECOGNITION “BRIDGING THE GAP BETWEEN FARMER AND CHEF, D'ARTAGNAN'S COMMITMENT TO EXCELLENCE IS A KEY INGREDIENT IN MY RESTAURANT'S SUCCESS." - Chef Anita Lo, Iron Chef, Author “WITH D’ARTAGNAN I KNOW I’M BUYING QUALITY WITH A CAPITAL Q! MY CUSTOMERS, AND MY FAMILY, ARE GETTING THE BEST IN THE MARKET." - Chef Bobby Flay, Restaurateur, TV Star, Author “D'ARTAGNAN HAS ALWAYS MADE BEAUTIFUL, WIDE RANGING PRODUCTS—LIKE SQUAB, RABBIT, CHICKEN, PORK AND BEEF." - Chef Daniel Boulud, International Restaurateur “D'ARTAGNAN IS AN INVALUABLE SOURCE OF EVERYTHING DELICIOUS—AND A FIERCE WARRIOR IN THE CAUSE OF GASTRONOMY." - Chef Anthony Bourdain, Celebrity Chef, Author, TV Star "D'ARTAGNAN'S ALL NATURAL PRODUCTS ARE EXTREMELY CONSISTENT AND ARE ALWAYS A SOURCE OF INSPIRATION IN OUR KITCHEN." - Chef Eric Ripert, Le Bernardin “I AM GRATEFUL FOR THE WONDERFUL JOB D'ARTAGNAN IS DOING IN INTRODUCING THE FINEST FRENCH DELICACIES TO THE AMERICAN MARKET." - Chef Tom Colicchio, Crafted Hospitality, Top Chef TV star “D’ARTAGNAN IS A SINGULAR SOURCE FOR HIGH END STAPLES, MAKING EVERY CHEF'S JOB A LITTLE BIT EASIER." - Chef Alain Ducasse, Restaurateur, 15 Michelin Stars “BRIDGING THE GAP BETWEEN FARMER AND CHEF, D'ARTAGNAN'S COMMITMENT TO EXCELLENCE IS A KEY INGREDIENT IN MY RESTAURANT'S SUCCESS." - Chef Anita Lo, Iron Chef, Author “WITH D’ARTAGNAN I KNOW I’M BUYING QUALITY WITH A CAPITAL Q! MY CUSTOMERS, AND MY FAMILY, ARE GETTING THE BEST IN THE MARKET." - Chef Bobby Flay, Restaurateur, TV Star, Author “D'ARTAGNAN HAS ALWAYS MADE BEAUTIFUL, WIDE RANGING PRODUCTS—LIKE SQUAB, RABBIT, CHICKEN, PORK AND BEEF." - Chef Daniel Boulud, International Restaurateur “D'ARTAGNAN IS AN INVALUABLE SOURCE OF EVERYTHING DELICIOUS—AND A FIERCE WARRIOR IN THE CAUSE OF GASTRONOMY." - Chef Anthony Bourdain, Celebrity Chef, Author, TV Star "D'ARTAGNAN'S ALL NATURAL PRODUCTS ARE EXTREMELY CONSISTENT AND ARE ALWAYS A SOURCE OF INSPIRATION IN OUR KITCHEN." - Chef Eric Ripert, Le Bernardin “I AM GRATEFUL FOR THE WONDERFUL JOB D'ARTAGNAN IS DOING IN INTRODUCING THE FINEST FRENCH DELICACIES TO THE AMERICAN MARKET." - Chef Tom Colicchio, Crafted Hospitality, Top Chef TV star “D’ARTAGNAN IS A SINGULAR SOURCE FOR HIGH END STAPLES, MAKING EVERY CHEF'S JOB A LITTLE BIT EASIER." - Chef Alain Ducasse, Restaurateur, 15 Michelin Stars “BRIDGING THE GAP BETWEEN FARMER AND CHEF, D'ARTAGNAN'S COMMITMENT TO EXCELLENCE IS A KEY INGREDIENT IN MY RESTAURANT'S SUCCESS." - Chef Anita Lo, Iron Chef, Author “WITH D’ARTAGNAN I KNOW I’M BUYING QUALITY WITH A CAPITAL Q! MY CUSTOMERS, AND MY FAMILY, ARE GETTING THE BEST IN THE MARKET." - Chef Bobby Flay, Restaurateur, TV Star, Author ReadHighlights
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