DUCK SAUSAGE SANDWICH FROM QUEBEC

SERVINGS: 4
PREPARATION:
30 minutes

INGREDIENTS :

  • 1 Breizh Baguette, cut into 4
  • 1 beet, julienned and rinsed 4 times under cold water
  • 30 ml (2 tbsp.) walnuts, finely chopped
  • 15 ml (1 tbsp.) dried cranberries
  • 15 ml (1 tbsp.) walnut oil
  • 5 ml (1 tsp.) lemon juice
  • Salt and pepper
  • 80 g Perron old cheddar cheese, grated
  • 4 duck, blueberry and green tea sausages from Gibiers Canabec
  • Moutardes Charpentier old style mustard with apples
  • Alfalfa sprouts

 

PREPARATION :

Grill the sausages and slice them up. Sauté the beat in a little bit of oil 1 to 2 minutes. Slice open each baguette segment along the top, remove some of the bread inside and brush with mustard. Combine the julienned beet with the walnuts, cranberries, walnut oil, lemon juice and cheese. Add salt and pepper. Fill the opening in each baguette segment with this mixture. Add the slices of duck sausage and garnish with alfalfa.

See all recipes with Breizh Baguette