Smoked duck and chutney butter tea sandwiches
Instructions:
- 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
- In the bowl of a food processor fitted with the plastic blade, combine the butter and chutney; pulse until well combined.
- 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.