Smoked Duck Toasts with Gingered Rhubarb
Smoked Duck Toasts with Gingered Rhubarb requires around 30 minutes from start to finish. This recipe serves 6. One serving contains 186 calories, 12g of protein, and 12g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. A mixture of sugar, cilantro sprigs, butter, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
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.
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.
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.
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.
* Available at D'Artagnan (800-327-8246).
· 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.