The founder of the country's largest fine dining meat supply company shows us her recipe for duck (from her farm to table).
Daily Meal Council member Ariane Daguin founded D’Artagnan in 1985, and today it’s one of America’s leading purveyors of high-end meats and meat products, including grass-fed beef, Heritage pork, rabbit, duck, foie gras, charcuterie, and bacon. She supplies meat for some of the country’s finest restaurants, but you can also find some of D’Artagnan’s products in your local supermarket.
Today we’re joining Daguin in the kitchen as she prepares a simple duck recipe with less than a half-dozen ingredients: Rohan duck breast with blueberry caramel. Rohan duck is a heritage breed that’s raised exclusively for D’Artagnan; it’s a hybrid of Moulard and Muscovy ducks that’s known for its dark red meat. She sears the duck breast skin-side down in order to render down the fat and brown the skin before cranking up the heat and cooking the other side. It’s then topped with a simple sauce made of demi-glace combined with blueberry puree.
It’s a delicious and simple dish, and it perfectly showcases duck’s ability to pair perfectly with ripe fruit.