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Smoked Duck and Chutney Butter Tea Sandwiches

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

  1. 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.
TagsSandwichStarterNut FreeEasyQuickWeeknight MealsNo-CookFood ProcessorBlenderCookbooks
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