Ingredients
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
Preparation
In the bowl of a food processor fitted with the plastic blade, combine butter and chutney; pulse until well combined.
Thinly spread chutney butter on two bread slices. Cover one with thin layers of duck and watercress; top with other bread slice. Use a serrated knife to trim crusts and cut into two triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.
