NEW MEATS: Camel burger patties Kobe Ribeye and Strip steaks Wild Boar - bone in whole legs
We recently added quite a few new cooking items and meats from the folks at D’Artagnan Foods.
For the holidays we’ve stocked up on their wonderful selection of Black Truffle Butter, White Truffle Butter, Duck Fat and Veal Demi-Glace.
Black Truffle Butter is one of those ingredients that simply changes the way you cook. Pop a pat of truffle butter on top of a perfectly seared steak just before serving. Toss it with hot pasta. Massage a chicken with truffle butter before roasting. Melt it over braised, steamed or sautéed vegetables. It makes the mashed potatoes dreams are made of, and even omelets and scrambled eggs perk up with this aromatic, woodsy, unctuous butter.
White Truffle Butter - Toss a pat of truffle butter with hot pasta or incorporate it into your favorite risotto. Sauté scallops in it and amaze your guests with their sweet, caramelized flavor. Mashed potatoes go from ordinary to extraordinary when you add our truffle butter. And you can use it to wake up the flavor or omelets and scrambled egg, too!
Duck fat is a staple of the Gascon kitchen that imparts delicious flavor to any dish. Nutritionally similar to olive oil, it is low in saturated fat, with a good combination of poly and monosaturated fats. D’Artagnan’s Duck Fat is all-natural, with no added preservatives or artificial ingredients. It’s the perfect medium for cooking crispy and delicious potatoes.
Duck and Veal Demi-Glace is made from a traditional recipe that uses duck and veal bones, plenty of aromatic vegetables, water and wine, with no flour, gelatin or salt added. Its gelatinous texture and rich flavor is the result of 48 hours of slow-cooking. It's a staple that you'll want to have on hand in your freezer all the time—right next to the duck fat!
Use it as a base for your favorite meat sauces and stocks. For a delicious sauce in minutes, sweat some chopped shallots, add fresh herbs and then add demi-glace.
Duck Bacon - Made from moulard duck breast, our unique duck bacon has a rich, smoky flavor that you're sure to enjoy. Serve it for breakfast or use it to enhance all kinds of dishes, including salads, pizza and pasta.
Duck legs Confit - theses have been cured (partly or fully) in
salt, then marinated and poached in duck fat, typically with garlic and
other herbs. The French word confit means "preserved", and the French
name for duck confit is "confit de canard."
Wild Boar Mini-Roast is made from the knuckle and is pre-tied to hold its shape and allow for even cooking temperature. Simply brown in a hot saute pan with sliced garlic and rosemary for a flavorful, juicy center and golden crust. Then place in the oven about 375 degrees F to finish the cooking or until internal temperature reaches 155-160 degrees F. Remove from oven and let rest before slicing. Serve either hot or cold. Great on sandwiches!