• 1 baguette
  • 8 ounces smoked duck sausage
  • ½ cup Cabernet Sauvignon
  • ¼ cup balsamic vinegar
  • 1 shallot, diced fine
  • 1 teas. Dijon mustard
  • 1/3 cup olive oil
  • salt & pepper to taste
  • 2 or 3 fresh Italian parsley and thyme sprigs, leaves chopped fine

    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.

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