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Sautéed potato and duck sausage omelette

  • Preparation : 30 minutes
  • Cooking : 35 minutes
  • Portions : 4 to 6
omelette au canard


  • 1 package (300g) of Brome Lake Duck Sausages (Italian or Sun-dried Tomatoes and Garlic)
  • 8 eggs
  • 45 ml (3 tbsp) fresh chives, chopped
  • 165 ml (2/3 cup) vegetable or chicken stock
  • Salt and fresh ground pepper
  • 30 ml (2 tbsp) butter or duck fat
  • 454g (1 lb) frozen diced hash brown potato
  • 2 medium tomatoes, seeded and diced


  1. Place the first three ingredients in a medium bowl, then season with salt and pepper to taste. Whisk and set aside.

  2. Heat half the butter or duck fat over medium heat in a large non-stick skillet and brown the sausages for about 10 minutes, turning several times. Keep them warm in a preheated oven at 120 °C (250 °F).

  3. Add the remaining butter or duck fat to the same pan and sauté the diced potatoes for 15 minutes over medium heat. They should be nice and brown and crispy. Remove half of the potatoes from the pan and set aside.

  4. Pour the egg mixture into the pan and cook for 5 minutes. Meanwhile, slice the sausages on the diagonal and spread them, along with the rest of the potatoes and the diced tomatoes, on the omelette. Season to taste and continue cooking for 5 minutes. Cover and remove the pan from the heat. Set aside 10 minutes before serving with homemade ketchup and toast strips.

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