Cooking time

Cranberry orange duck sausages

  • Cooking: 10 minutes
canards-du-lac-brome-saucisse-de-canard-orange-canneberge-2

Our cranberry-orange sausage is now made of coarsely chopped duck meat and natural casing, to give it the handcrafted texture that connoisseurs look for. Savory and generous in fruit, its unique character will certainly please true sausage lovers.

Benefits

  • Pan fried or grilled
  • Cook over medium heat about 10 minutes, turning them several times.
  • Do not boil sausages.
  • Do not cook in oven.
  • Do not pierce.

Ingredients

Duck meat, seasoning (rice flour, modified corn starch, salt, sodium phosphate, spices, sodium erythorbate, sodium nitrite, sodium bicarbonate, vegetable oil (canola)), dried cranberries (cranberries, cane sugar, sunflower oil), crystallized oranges (orange peel, glucose, glucose–fructose, citric acid, sodium benzoate, sodium metabisulphate), natural pork casing.

Allergens: Contains eggs and sulphites.

Pan fried

Cook over medium heat about 10 minutes, turning them several times.

Do not boil sausages.

Do not cook in oven.

Do not pierce.

Grilled

Cook over medium heat about 10 minutes, turning them several times.

Do not boil sausages.

Do not cook in oven.

Do not pierce.

Tips and tricks

Duck Sausage Brochettes

  • Cut sausages into chunks and on a skewer, alternate with vegetables and fruit (peppers, red onions, orange chunks with skin on, etc.).
  • Cook in the pan, on a cast iron grill pan or on the BBQ.

Rice Pilaf with Cranberry Orange Duck Sausage

  • Cut sausages into chunks.
  • Add to half-cooked rice pilaf (onions, rice, stock) to allow the orange and cranberry aromas of the sausage to permeate the rice.

Recipe ideas

Suitable for any occasion, duck is a sure-fire hit for a quick meal, brunch or to create a sensation. And it’s always juicy!