Smoked Duck and Chutney Butter Tea Sandwiches

Name: Smoked Duck and Chutney Butter Tea Sandwiches
Yield: makes 2 dozen
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 6 tablespoons peach or apricot chutney; 24 thin slices black or pumpernickel bread; 1 pound smoked duck breasts, trimmed of fat, very thinly sliced; 1 bunch watercress, cleaned and trimmed

January 26, 2012

Recipe information

Yield
makes 2 dozen

Ingredients

1 cup (2 sticks) unsalted butter, room temperature

6 tablespoons peach or apricot chutney

24 thin slices black or pumpernickel bread

1 pound smoked duck breasts, trimmed of fat, very thinly sliced

1 bunch watercress, cleaned and trimmed

Preparation

Step 1
In the bowl of a food processor fitted with the plastic blade, combine the butter and chutney; pulse until well combined.
Step 2
Thinly spread chutney butter on 2 bread slices. Cover 1 slice with thin layers of duck and watercress; top with the other bread slice. Use a serrated knife to trim the crusts and cut into 2 triangles. Repeat with the remaining ingredients. Cover with damp paper towels until ready to serve.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSandwich Starter Nut Free Easy Quick Weeknight Meals No-Cook Food Processor Blender Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes