Arrange the fondue duck slices on a medium platter, overlapping the slices slightly or rolling them up. Cover with plastic wrap.
Do the same with the slices of duck breast, and put them in the refrigerator.
Heat the multifunctional grill on the table and arrange all the ingredients around it: fondue duck and sliced breast meat, cubed sausage, cheese slices, vegetables, gherkins and pickled onions.
Let your guests grill their own slices of duck on the tabletop grill, and use the small paddles to melt the cheese topped with cubed sausage underneath the grill. Serve with vegetables and condiments.
Recipe developed by Nicolas Vallée, professional chef
