Smoked Duck Toasts with Gingered Rhubarb

1. 1

   Preheat oven to 450F.

2. 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. 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.

4. 4

   Drain rhubarb in a sieve set over a bowl, reserving rhubarb, then whisk together 2 teaspoons rhubarb liquid and mayonnaise.

5. 5

   Discard remaining cooking liquid.

6. 6

   Remove skin and fat from duck breast.

7. 7

   Carve 18 (1/8-inch-thick) slices from duck, cutting across the grain.

8. 8

   Trim slices to fit toasts, reserving any remaining duck for another use.

9. 9

   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.

10. 10

    Available at D'Artagnan (800-327-8246).

* Per serving · 4 servings · Values may vary.

No additional tips available.