Duck, The D’Artagnan Way

Everything you need to cook duck with confidence.

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September 10, 2026 2:04pm EDT

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DUCK IS WHERE WE STARTED IN 1985 We built our reputation on the noble duck— every part, from magret and confit to duck fat. The most demanding chefs have trusted D’Artagnan for duck since day one. SHOP DUCK

IF YOU CAN COOK A STEAK, YOU CAN SEAR A DUCK BREAST Magret, the breast of the Moulard duck, is sometimes called the "duck steak," and for good reason. Chef André Daguin, father of our founder Ariane, pioneered pan-searing it and serving it medium-rare like a steak back in Southwest France, and it's been a restaurant favorite ever since. GET THE TECHNIQUE

Duck Breast with Black Olives A classic Portuguese pairing guests will be impressed by.

You'll need: Moulard Duck Magret, bacon, olives, port wine, garlic, and herbs. The gist: Simmer bacon, garlic, herbs, stock, and port into a quick pan sauce. Add the olives. Sear the duck skin-side down until crisp, then flip briefly. Finish the duck in the sauce until medium-rare. Slice, plate, spoon the sauce and olives over top. GET THE RECIPE

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Terms: 20% OFF Early Fall Preview offer is valid while supplies last. Offer is valid between 12:00 am September 8, 2026 and 11:59 pm EST September 8, 2026. Must use promo code DEALDAY at checkout. Offer not valid on prior/pending orders and may not be combined with other offers including SMS/Email signup welcome discounts. Other restrictions may apply. Only authorized purchases will be processed and shipped. We reserve the right to change or cancel any order due to unauthorized, altered, or ineligible use of the offer. We reserve the right to change, alter or cancel this offer at any time. Offer valid only at https://www.dartagnan.com/buy/daily-deal-dartagnan/.

Duck, The D’Artagnan Way

Everything you need to cook duck with confidence.

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