Sundried Tomatoes and Garlic Duck Sausage on Baguette with Ginger- Poppy Dijonnaise

• Préparation : 20 minutes
• Cuisson : 10 minutes
• Portions : 4

Ingrédients

• 1 package (300 g) Brome Lake sundried tomatoes and garlic duck sausages
• 1 fresh baguette, cut in 4
Ginger-Poppy Dijonnaise
• 30 ml (2 tbsp) Dijon mustard
• 125 ml (½ cup) mayonnaise
• 10 ml (2 tsp) finely grated fresh ginger
• 5 ml (1 tsp) crushed or minced garlic
• 5 ml (1 tsp) poppy seeds
• Salt and pepper

Préparation

1. Preheat the barbecue to medium heat. When the grill is hot, clean it and put on the duck sausages.

2. Grill for 10 minutes, turning a few times.

3. Remove the duck sausages from the grill and set aside for 5 minutes, loosely covered with a sheet of aluminum foil.

4. Use the handle of a wooden spoon to press down the doughy inside of each piece of baguette to create an indentation just wide enough to hold a duck sausage.

5. With a knife, spread the ginger-poppy dijonnaise on the inside of the baguette pieces (toasted or not). Add the sausages and serve immediately with additional ginger-poppy dijonnaise and potato chips.

Ginger-Poppy Dijonnaise

6. Put all the ingredients in a small, airtight container. Season with salt and pepper to taste, then mix well. Cover and keep in the refrigerator until ready to serve.

Recipe developed by Nicolas Vallée, professional chef