D'Artagnan Uncured Smoked Duck Bacon is a Bacon You MUST Try! Just Ducky Says Whom You Know.
This was completely unexpected! I have always heard and experienced duck as being a bit oily. Not so with the Uncured Smoked Duck Bacon from D’Artagnan! In fact, it actually has LESS fat than regular bacon. D’Artagnan is known for their fresh, natural products with no growth hormones or by-products, and their duck bacon is no different. I fried the bacon, diced it up, then cooked it into scrambled eggs (cooked in the leftover bacon grease, of course). I’m always looking for a new twist on breakfast, and D’Artagnan’s Uncured Smoked Duck Bacon is just the thing to liven up your morning eggs-and-toast routine!
Duck can be intimidating prepare. Fatty, gamey, and tough results are common pitfalls the home chef faces. So why not try some no-fail Uncured Smoked Duck Bacon? You can substitute duck bacon for pork to change things up, or substitute duck bacon in recipes that may call for duck. Our favorite way to enjoy duck bacon is with a simple salad. Toss crispy sautéed duck bacon with frisee and lemon vinaigrette for a memorable dinner salad. Or lay a poached egg on top and call it brunch.
When you think bacon, you think "pig," correct? Well, that may be so for most bacon, but once you try D'Artagnan's Uncured Smoked Duck Bacon, you'll be singing a new tune! It is with created with the Moulard duck breast, and the ducks are humanely-raised, free-range, and fed an all-vegetarian diet (and no growth hormones!). The entire breast is rubbed with salt and sugar, smoked over wood chips, and thinly sliced. No preservatives, nitrates, or nitrates are added, so you can feel good about what you're eating. The slices tend to be a bit smaller than pork bacon, but the taste certainly isn't! These slices are simply bursting with fantastic, smoky flavor, and they actually contain less fat than pork bacon! I tried it in a traditional breakfast setting, accompanied by toast and scrambled eggs, and was blown away by the rich, delicious flavor. Definitely a must-have in my kitchen, going forward!
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D’Artagnan Bacon
D’Artagnan bacon is naturally smoked over hardwood chips, without the use of any liquid smoke, artificial flavors or added nitrates. We use the finest heritage pork available from hogs raised humanely with full access to pasture and never given antibiotics or hormones. For our duck bacon we smoke duck breast the old fashioned way, then slice it thinly to create a unique, deeply-flavored bacon.
· No nitrates or nitrites added
· No antibiotics, growth hormones or animal by-products in feed
· No artificial ingredients
Uncured Smoked Duck Bacon
-Thin strips from the breast of Moulard duck
-Raised humanely in open barns on NY State farm
-No antibiotics or hormones ever used
-Grain fed: corn and soy
-All stages of production, from breeding to packaging are done on the farm
Applewood and Hickory Smoked Bacon
-Heritage pork from a cooperative of small farms in Midwest
-Most are sustainable circle farms which raise and grind their own corn
-Mix of heritage breeds such as Duroc, Berkshire and Tamworth
-Humanely raised on pasture with access to supplemental grain diet: corn, soybeans, rolled oats
-No antibiotics or hormones ever used
-Pigs raised to 6 months of age, dressed weight 260 lbs
-Air chilling eliminates water retention
Our Commitment
At D’Artagnan we are committed to the highest quality and standards of animal husbandry and sustainable, humane farming practices. That’s why we partner with small farmers to bring you fresh, consistent, all-natural products. The results are superior quality meat that is tender and flavorful, containing no growth hormones or antibiotics. D’Artagnan also delivers premium charcuteries, mushrooms, truffles, and other prepared goods of the same high caliber.
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Co-founded by Ariane Daguin in 1985, D’Artagnan is the premier manufacturer of handmade, fresh and naturally-prepared pâtés, sausages and smoked delicacies, and is the nation’s leading purveyor of all-natural and organic poultry and game, free-range meat, foie gras, smoked & cured charcuterie, wild mushrooms and truffles.
From the beginning, D’Artagnan has been committed to procuring and providing the freshest, and most consistent all-natural and organic poultry, meat and game available. D’Artagnan actively partners with farmers dedicated to excellent animal husbandry, sustainable and humane farming practices, and is a leader in the free-range, preservative-free, no growth hormone movement.
D’Artagnan’s inception greatly influenced the culinary landscape in America, since it coincided with America’s growing interest in gourmet food. Before D’Artagnan, four-star chefs had absolutely no resource for beautiful, fresh ingredients such as foie gras, duck, squab, and quail. But once D’Artagnan made these and other previously difficult-to-find products readily available, a whole new era in American cooking was born.
As the restaurant revolution took off, home cooks demanded access to the delicious food they had tasted and experienced while eating out. D’Artagnan answered the public’s demand by creating an ever-expanding line of retail products. Pâtés, terrines, sausages, bacons and other delicious prepared and fresh products are now available for every home gourmand to enjoy, in retail stores and also at www.dartagnan.com.
D’Artagnan continues to be a leading proponent of the sustainable movement in agriculture, educating consumers about the importance of understanding and appreciating how food is raised and harvested. At the same time, the company continually challenges itself and its suppliers to seek and develop new products for both its restaurant and retail customers. As Ariane Daguin, co-founder and now sole owner of D’Artagnan says, “Our success has always been due to our passion for quality and our commitment to procuring both the best and most unique products we can find.”
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KEY MILESTONES
3000 BC Egyptians feed figs and grains to their geese to create foie gras
476 AD Beginning of the Dark Ages
1985 D’Artagnan is born in Jersey City, NJ with two employees: Ariane and George. They lease a second hand orange juice truck
1989 Tired of clogging the kitchen sink with duck fat, D’Artagnan opens a USDA inspected commercial kitchen. D’Artagnan now has 31 employees and its own truck. The famous Mousse of 100% Foie Gras is born
April 1993 The first organic chicken in the USA is bred by Mennonite farmers in Pennsylvania, organized by D’Artagnan. The USDA refuses to allow the word “organic” on the label
June 1996 D’Artagnan opens first major supermarket chain account
Sept. 1997 D’Artagnan moves from Jersey City to the Ironbound in Newark, NJ with 57 employees & 4 trucks
Dec. 1998 D’Artagnan is the first to import fresh foie gras from France into the US. They are still the only ones importing it
Sept. 1999 D’Artagnan creates mushroom and truffle division, and gains vegetarian friends
June 2000 1st Prize NASFT – Mousse of Foie Gras. D’Artagnan has 75 employees and 11 trucks
Oct. 2000 D’Artagnan launches website and starts selling direct to consumers
Feb. 2002 Opening of D’Artagnan, The Rotisserie, which receives two stars from the New York Times. William Grimes writes: “D’Artagnan has the real thing. In fact it has so much personality, it can sell it by the pound. The food is authentic, robust, earthy and powerfully flavored.”
Oct. 2002 The USDA finally allows D’Artagnan to label its chickens “Certified Organic”
June 2003 D’Artagnan introduces duck bacon
Feb. 2004 D’Artagnan introduces humanely raised veal, and redefines politically correct meat
June 2004 1st Prize NASFT - Medallion of Foie Gras with Truffles
Dec. 2004 D’Artagnan has 115 employees and 23 trucks
Feb. 2005 D’Artagnan celebrates its 20th birthday
Aug. 2005 Ariane becomes sole owner and CEO of D’Artagnan
Dec. 2005 First $5 million sales month
Jan. 2006 D’Artagnan introduces certified humanely raised Berkshire pork – another symbol of D’Artagnan’s commitment to superior animal husbandry practices and sustainable farming
April 2006 City of Chicago bans the sale of foie gras. Predictions of a return to the Dark Ages
July 2006 NASFT Best Hors d’Oeuvres Award – French Kisses
Dec. 2006 D’Artagnan hits biggest sales month ever
Jan. 2007 D’Artagnan has 133 employees and 23 trucks
May 2008 Chicago repeals foie gras ban!
July 2008 D’Artagnan hits $50 million in sales
Aug. 2009 Bring on the [good] beef ,never ever program (no hormones ,no antibiotics from birth)
Feb.2010 Celebrating a quarter century birthday .Big party ,T Colicchio and M Tivy lead the rock band
June 2011 The first Rohan duck is born.
June 2012 Opening of the warehouse and operations in Chicago , the Mid West open up.
Sept 2013 Green Circle chicken makes the first page of the New York Times
