SMOKED DUCK SAUSAGE BRUSCHETTAFrom ASA RANSOM HOUSE
Slice baguette into pieces about 1/3" inch thick; toast & reserve. Combine Cabernet, vinegar & shallots in non reactive saucepan. Bring mixture to a boil and reduce to about ¼ cup. Remove from heat and whisk in mustard & olive oil. Season with salt & pepper. Grill sausage to heat through & slice 1/8 inch thick. Toss with vinaigrette and let stand a few minutes. When ready to serve, arrange sausage on baguette slices and sprinkle with herbs.