2000s Recipes + Menus

Smoked-Duck Toasts with Gingered Rhubarb

Serves6 (hors d’oeuvre)
  • Active time:30 min
  • Start to finish:30 min
May 2002
Simply elegant: Rhubarb, ginger, and cilantro brighten canapés of earthy smoked duck. Browse nearly a dozen more rhubarb recipes in our slideshow.
  • 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
  • Preheat oven to 450°F.
  • 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.
* Available at D’Artagnan (800-327-8246) and Hudson Valley Foie Gras (877-289-3643).
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