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Mediterranean Hot Duck

  • Preparation : 15 minutes
  • Cooking : 10 minutes
  • Portions : 4
Hot-duck méditerranéen


  • 4 Brome Lake Duck sun-dried tomatoes and garlic sausages
  • 1 multigrain baguette, cut into four
  • 80 ml (1/3 cup) Hummus with caramelized onions
  • 80 ml (1/3 cup) roasted red peppers cut into thin strips
  • 125 ml (1/2 cup) crumbled feta


  1. Preheat the barbecue to medium.

  2. Place the sausages on the hot oiled barbecue grill. Close the lid and cook for about 10 minutes, turning the sausages a few times.

  3. Toast the baguette for a few seconds on each side on the barbecue’s upper grill.

  4. Garnish baguette with hummus, one sausage, the roasted peppers and feta cheese.

Recipe developed by Nicolas Vallée, professional chef

Tips and tricks

With this twist on a classic hot dog, our chef has opted for Brome Lake Duck sun-dried tomatoes and garlic sausages, which go beautifully with the Mediterranean flavours of roasted peppers, feta cheese and hummus. As they are already fully cooked, the sausages simply need to be grilled for a few minutes in the pan or on the barbecue to give them a nice golden-brown colour. Made only from minced duck meat, these craft-style sausages offer a pleasantly textured bite. What a delight for connoisseurs! A source of iron, protein and Omega-6, these gluten-free seasoned sausages make a healthy alternative for any occasion.

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