Smoked Duck Toasts with Gingered Rhubarb |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
18 (1/4-inch-thick) diagonal slices of baguette (preferably sourdough) |
1 1/2 tablespoons unsalted butter, melted |
6 oz rhubarb stalks, trimmed and cut into 1/4-inch dice |
1 1/2 teaspoons finely grated peeled fresh ginger |
1/3 cup water |
2 tablespoons plus 3/4 teaspoon sugar |
1/4 cup mayonnaise |
1 (3/4-lb) smoked duck breast half |
18 fresh cilantro sprigs |
Directions:
1. Preheat oven to 450°F.
2. Brush 1 side of each bread slice lightly with butter, then toast on a baking sheet in middle of oven until golden, about 6 minutes, and cool.
3. Simmer rhubarb, ginger, water, and sugar in a small heavy saucepan, uncovered, stirring gently, until rhubarb is just tender, 2 to 3 minutes, then set pan in a bowl of ice and cold water to stop cooking. Drain rhubarb in a sieve set over a bowl, reserving rhubarb, then whisk together 2 teaspoons rhubarb liquid and mayonnaise. Discard remaining cooking liquid.
4. Remove skin and fat from duck breast. Carve 18 (1/8-inch-thick) slices from duck, cutting across the grain. Trim slices to fit toasts, reserving any remaining duck for another use.
5. Spread about 1 teaspoon rhubarb mayonnaise on buttered side of each toast and top with 1 slice of duck, 1 teaspoon rhubarb, and a cilantro sprig.
6. * Available at D'Artagnan (800-327-8246).
7. Cooks' notes: · Toasts can be made 1 day ahead and kept in an airtight container at room temperature. · Gingered rhubarb can be made 1 day ahead and chilled in cooking liquid, covered.
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