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Duck Sausages and Salsa Seared on the Grill https://www.metro.ca/userfiles/image/recipes/saucisses-canard-salsa-poelee-11261.jpg PT10M PT20M PT30M
Preheat the barbecue to high intensity then turn off one side.Brush the tomatoes, onion quarters, and garlic with olive oil. Place the vegetables on the grill on the lit side of the barbecue.Cook the onion and garlic wedges (lid closed) for about 8 minutes or until golden, turning them regularly, then transfer them to a cast iron skillet on the off side of the barbecue.Continue cooking the tomatoes on the grill for an additional 12 minutes, turning them regularly, then transfer them to the pan with the onions and garlic.Coarsely chop all the vegetables in small pieces in the skillet and mix. Continue cooking by placing the skillet on the off side of the BBQ, stirring regularly.Heat the sausages on the off side of the BBQ, grill for about 4 minutes with the lid closed, turning them regularly.Transfer the sausages to the lit side and grill them on all sides for about 6 minutes. Then place the sausages in the vegetable pan.Open the bread and cut each half in half to obtain 4 pieces. Toast the pieces of bread on the grill on the lit side and then place them around the pan.Serve the hot salsa on the toast with the pieces of sausage on top.Source: Canards du Lac Brome
4
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1 pkg (300 g) Lac Brome Duck Italian sausages 2 large tomato 1 medium onion cut into quarters 3 fresh thyme 2 garlic clove chopped 2 tablespoon (30 ml) extra virgin olive oil 1 tablespoon (15 ml) market balsamic vinegar reduction 1 pinch crushed pepper 2 small square ciabatta bread To taste salt and ground black pepper
Duck Sausages and Salsa Seared on the Grill

Duck Sausages and Salsa Seared on the Grill

Rate this recipe
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4
Main course
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 pkg
    (300 g)
    Lac Brome Duck Italian sausages
  • 2
    large tomato
  • 1
    medium onion cut into quarters
  • 3
    fresh thyme
  • 2
    garlic clove chopped
  • 2 tablespoon
    (30 ml)
    extra virgin olive oil
  • 1 tablespoon
    (15 ml)
    market balsamic vinegar reduction
  • 1 pinch
    crushed pepper
  • 2
    small square ciabatta bread
  • To taste
    salt and ground black pepper
Imprimer ma sélection

Preparation

Preheat the barbecue to high intensity then turn off one side.

Brush the tomatoes, onion quarters, and garlic with olive oil. Place the vegetables on the grill on the lit side of the barbecue.

Cook the onion and garlic wedges (lid closed) for about 8 minutes or until golden, turning them regularly, then transfer them to a cast iron skillet on the off side of the barbecue.

Continue cooking the tomatoes on the grill for an additional 12 minutes, turning them regularly, then transfer them to the pan with the onions and garlic.

Coarsely chop all the vegetables in small pieces in the skillet and mix. Continue cooking by placing the skillet on the off side of the BBQ, stirring regularly.

Heat the sausages on the off side of the BBQ, grill for about 4 minutes with the lid closed, turning them regularly.

Transfer the sausages to the lit side and grill them on all sides for about 6 minutes. Then place the sausages in the vegetable pan.

Open the bread and cut each half in half to obtain 4 pieces. Toast the pieces of bread on the grill on the lit side and then place them around the pan.

Serve the hot salsa on the toast with the pieces of sausage on top.

Source: Canards du Lac Brome

Source : Canards du Lac Brome

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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