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Duck Sausage and Tapenade Toast

  • Preparation : 35 minutes
  • Cooking : 25 minutes
  • Portions : 8
tapenade olives


  • 4 Brome Lake duck sausages of your choice
  • 8 large slices from a round loaf of bread
  • Olive oil
  • Parmesan cheese shavings
  • Sundried tomatoes in oil, chopped
  • Tapenade butter (see Accompaniment tab)


  1. Preheat the oven to 190° C (375° F). Toast the bread in the toaster and set aside on a baking sheet.

  2. In a medium-sized skillet, fry the sausages in a little oil for about 15 minutes over medium heat, turning several times. Remove from the pan and let rest 10 minutes before slicing on an angle.

  3. Spread the tapenade butter on the toasted bread and arrange the sausage slices on top. Cover with parmesan shavings. Place the baking sheet in the oven and cook the toast about 10 minutes to reheat. You can broil them at the end of cooking.

  4. Remove the baking sheet from the oven. Cut the pieces of toast in half. Garnish with sundried tomatoes and serve immediately.

  5. If you are making this recipe ahead of time, make the toast and keep for up to 6 hours in the refrigerator and increase the baking time by 5-7 minutes.


Tapenade butter

  • 1 1/2 cups pitted black olives
  • 125 ml (1/2 cup) olive oil
  • 120 g (1/2 cup) melted butter
  • 2 large garlic cloves, crushed
  • Freshly ground black pepper

Place all the ingredients in a blender, then add pepper to taste. Blend to a smooth consistency.

Put the tapenade butter in an airtight container and refrigerate for at least 2 hours before serving to allow the butter to harden and the flavours to meld. Use immediately as a traditional tapenade or keep refrigerated until ready to serve.

Recipe developed by Nicolas Vallée, professional chef

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