SMOKED DUCK TOASTS w/GINGER RHUBARB

By BobD

Ingredients

• SERVES 6
• SMOKED-DUCK TOASTS WITH GINGERED RHUBARB
• 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

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 450F.

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.

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.