D Artagnan began with that single product but Ariane knew that the other parts of the duck were tasty too. After all her father was the pioneer chef that seared the first duck breast and served it rare like a steak. In Gascony no part of the duck is wasted so pretty soon D’Artagnan was selling the rest of the duck in confit breast pate and sausage form.D Artagnan began with that single product but Ariane knew that the other parts of the duck were tasty too. After all her father was the pioneer chef that seared the first duck breast and served it rare like a steak. In Gascony no part of the duck is wasted so pretty soon D’Artagnan was selling the rest of the duck in confit breast pate and sausage form.