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Recipe: Duck Confit

Confit is derived from an ancient French method of preserving meat: duck legs are seasoned with herbs and spices and then cooked very slowly in rendered duck fat until they are meltingly tender and deeply flavorful. Duck confit can be served on its own, perhaps on a salad dressed with a tangy vinaigrette or nestled in a bowl of cooked white beans with garlic. In addition, the tasty, succulent meat can be shredded and added to soups, stews, or vegetable dishes, or used to make hash, a filling for ravioli, or an appetizer spread (puréed with a little of the cooking fat--the French call this "rillettes"). Make it once and you'll likely want it to become a staple in your pantry!

Recipe: Duck Fat Caramel Sauce

There's a fantastic little restaurant in Portland, Maine called Duck Fat. They serve an amazing duck fat caramel milkshake, an exquisite combination of sweet and savory, and this sauce is inspired by that milkshake. Use it to make a caramel milkshake of your own, or drizzle it over vanilla ice cream, an apple or pear tart, or a flourless chocolate cake--or you can just eat it with a spoon straight from the container, as we might admit to doing.

Recipe: Duck Fat Roasted Autumn Vegetables

Nothing brings out the flavor and sweetness of vegetables like roasting them, especially with the savory richness of our Graisse de Canard Gold. They'll make the perfect side for roasted or grilled meat, game, or poultry--or toss them with pasta or serve them over rice with crumbled goat or feta cheese on top.

Recipe: Duck Sausages on Polenta with Balsamic Sauce

If you think sausages are only everyday fare, you haven’t tasted this over-the-top combination. Creamy polenta has to be just this side of heaven. Topped with succulent game sausages and a tangy-sweet balsamic vinegar sauce, the results are sublime.

Recipe: Duck with Red Wine Cream Sauce

A special-occasion dish: rich duck with a creamy red wine sauce. Serve it with wild rice and roasted butternut squash with sage for a gorgeous autumn feast!

Recipe: Duck, Apple & Manchego Cheese Salad

The duck in this fanciful and flavorful salad is poached in stock without skin, making it succulent and low fat. The same stock adds flavor to the creamy dressing. Those crispy bits of skin, or "cracklings," add a heavenly if not exactly dietetic crunch to the salad. Use as many as you dare!

Recipe: Egg Drop Soup

Also known as Egg Flower Soup, this Chinese-American favorite is simple, tasty, and comforting on a chilly day. The most basic version is made from just stock and eggs, with a little cornstarch and a handful of green onions for a garnish. We've dolled ours up a bit, flavoring it with garlic, onion, and ginger, and adding carrots, shiitake mushrooms, and thin slices of chicken. The result--delicious!

Recipe: Filet Mignon with Brandy Cream Sauce

Tender filet mignon enrobed in a creamy, brandy-scented sauce and garnished with a sprinkle of fresh thyme--now that's luxury! Enjoy this stellar entree with a glass of your favorite Burgundy.

Recipe: Fingerling Potato Salad

Try this twist on potato salad with a tangy mustard dressing, the fresh flavor of chives, and tasty fingerling potatoes. Simple to prepare, it's the perfect side for grilled chicken or steak.

Recipe: Four Bean Soup

A hearty, savory soup chock-full of beans with garlic, tomatoes, and herbs. The perfect antidote to a chilly day--serve it with buttered cornbread and a crisp salad.

Recipe: Garden Zucchini Soup

This very simple, cool and creamy soup comes from an old favorite cookbook published by the Kansas City Junior League in the '80's. The "secret ingredient" is a touch of curry powder, and the soup is just as delicious served warm. It's a perfect way to enjoy summer's bumper crop of zucchini!

Recipe: Ginger Sesame Beef with Broccoli

Love "takeout" beef with broccoli? Here's a homemade version that will have your favorite takeout place wondering where you've been: tasty strips of beef and crisp-tender broccoli flavored with fresh ginger, sesame, and garlic and napped in a spicy, savory sauce. Serve it over Asian noodles or jasmine rice.

Recipe: Gluten-Free Demi-Glace

The classic French mother sauce--now gluten-free. The secret? Our Glace de Viande Gold and a little rice flour. The deep flavor of this velvety sauce is delicious on its own--or with splash of Madeira or Port, a handful of sautéed mushrooms, or a sprinkling of chopped fresh herbs.

Recipe: Greek Meatball Soup

Known as youvarelakia in Greece, these tender meatballs flavored with mint, parsley, cinnamon, and garlic are classic comfort food. They're eaten on their own, with a savory sauce, or, as they are here, in a delicious, brothy soup.

Recipe: Green Chile Sauce

In this traditional Mexican sauce recipe, the sweet, mellow heat of roasted chiles is combined with tart tomatillos and rounded out with some onion, garlic, oregano, and cilantro. It's perfect for pouring over enchiladas or topping grilled chicken, fish, or pork.

Recipe: Grilled Chicken Risotto with Smoked Gouda

Next time you grill chicken, make some extra to use in this terrific risotto. The smoky, grilled flavor of the chicken is highlighted by smoked Gouda cheese and the piquant, earthy taste of sun-dried tomatoes and olives. Add a crisp green salad and a glass of good Chardonnay and you have a simply elegant summer meal.

Recipe: Grilled Chicken with Asian Lime Ginger Sauce

Marinated in soy sauce and lime juice with ginger, garlic, and spices, chicken breasts are ready for a quick grill. You'll simmer the marinade with our Glace de Poulet Gold and add a little sesame oil and cilantro to make the perfect sauce.

Recipe: Grilled Halibut in Tomato, Corn, and Basil Broth

This quick summer supper brings together simple grilled fish with fresh tomatoes and corn in a light broth scented with basil. Serve it with a slice of crusty bread and a glass of crisp white wine.

Recipe: Grilled Shrimp Kabobs with Coconut Curry Sauce

Enjoy these shrimp kabobs, a summer treat from the grill: succulent grilled shrimp and multicolored bell peppers bathed in a rich, smooth coconut sauce accented with curry and a dash of rum. Serve it with fragrant steamed jasmine rice. You will have never tasted better shrimp kabobs than these.

Recipe: Grilled Steaks with Peppers and Onions

This colorful and tasty recipe is easy to put together--marinate the steaks, cook the onions and peppers, grill the steaks, and serve! The garnish of crumbled blue or feta cheese and chopped fresh herbs makes the dish!

Recipe: Herbed Shrimp Risotto

This creamy risotto studded with tender shrimp and scented with fresh herbs gets a delicious depth of flavor from our seafood stock. Serve it with a green salad and a crisp white wine for a simply elegant meal.

Recipe: Honey Glazed Root Vegetables

These hearty and colorful root vegetables coated with a savory sweet glaze make a superb side dish for a simple autumn dinner or a festive holiday meal.

Recipe: Julia's Carrots

Now this is how to cook carrots: follow Julia Child's lead and simmer them slowly in a sweet-savory mixture of brown stock (our Glace de Viande), butter, and a little sugar. The liquid is cooked down to a deeply flavored, shiny glaze that coats the tender carrots. They're the perfect complement to a holiday roast, although you may be tempted to just eat a plate of them with no accompaniment at all. Julia would probably approve.

Recipe: Leek, Potato & Mussel Soup

Leek and potato soup is a classic comfort food. Add mussels to the simmering soup along with some Veggie-Glace Gold, and it moves from simply superb to sublime simplicity. We like the mussels served in their shells. Remove them if you prefer.
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Classic French Stocks and Sauces