Smoked Duck And Chutney Butter Tea Sandwiches Recipes

Steps:

• 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.

Steps:

• For the smoked duck: On a work surface, score the fat side of the duck breasts at 1/4-inch intervals (this will allow the fat to render more evenly and avoid curling of the skin). Combine the salt, coriander, dill, garlic powder, juniper berries and pepper in a small bowl and mix evenly. Rub this mixture on the flesh side of the duck breasts, making sure all of the mixture adheres to the duck. Wrap each breast in plastic wrap (or use a vacuum sealing machine), leaving as little air as possible. Keep refrigerated for 5 days (10 days if you are using a vacuum sealer).
• Preheat a smoker to 200 degrees F.
• Unwrap the duck and sear fat-side down in a hot pan at medium-high heat until golden brown, 2 to 3 minutes, then flip on the meat side and cook 1 more minute. Transfer the duck to the smoker and cook until the internal temperature reaches 130 degrees F, 1 hour 30 minutes. Set aside or keep in the refrigerator.
• For the cabbage slaw: Cut the bacon into 1/4-inch pieces and slice the onion thin. Sweat (slowly cook without coloring) the onion, bacon and 1 tablespoon butter in a skillet on medium-low heat, about about 8 minutes. Add the wine and stock and turn the heat up to medium; let reduce by half, 6 to 8 minutes. Add the chopped cabbage and the remaining tablespoon butter and cook, stirring occasionally, until the cabbage has started to soften, about 12 minutes. Season to taste (sometimes you won't need to add salt, as the bacon might already be salty enough).
• To serve: Put mayonnaise on both sides of the buns. Take a big spoonful of bacon and cabbage slaw and place it a the bottom half. Thinly slice the duck on its longer side (which is against the grain for a softer result) and heat up in a skillet, then add it on top of the cabbage slaw. Close the sandwich and enjoy! Repeat with the remaining ingredients to make 3 more sandwiches.

Steps:

• In a small bowl, combine butter, chives, and mustard. Spread bread slices with a layer of seasoned butter. Top 8 bread slices with 2 slices each prosciutto and a layer of sliced cucumber. Season with pepper. Sandwich with remaining bread slices, buttered side down. With a sharp knife, cut off crusts, then cut each sandwich in half on the diagonal. Serve immediately or transfer to a platter and refrigerate, covered with plastic wrap, up to 3 hours.

Steps:

• Combine all the ingredients, except sesame/vegetable oil, for the marinade in a bath solution and place cleaned duck in it overnight.
• Hang dry and rest for at least 2 hours. Hang duck in smoking oven with hook on the upper neck.
• Place the camphor wood, brown sugar, tea twigs, if available, on a pan at the base of the oven and heat oven to 350 degrees F. Some recipes call for tea leaves but tea leaves in the sugar/camphor mixture does not add that much tea flavor to the ducks. Roast the duck for approximately 40 minutes, but depends on size of duck, type of oven, etc. For best results for a crispy skin, the last 5 to 10 minutes should be at 400 degrees F, with a final basting of sesame/vegetable oil on the skin of the duck. Duck can be flashed in hot oil to finish, if timing for service is critical.
• Cut and serve hot, with buns and sauce, optional.

Steps:

• In a medium bowl, combine shrimp, parsley, lemon juice, zest, Worcestershire, and mayonnaise. Stir to thoroughly combine; season with salt and pepper.
• Thinly spread butter on two bread slices. Cover one with shrimp salad and sprouts, if using; top with other bread slice. Use a serrated knife to trim crusts and cut into two triangles; cut in half again to make four small triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.

Steps:

• In a bowl stir together chutney, Cheddar, sour cream, cream cheese, and salt and pepper to taste until combined well.
• Make 6 sandwiches with filling and bread, pressing together gently. With a 1 1/2-inch round cutter cut 4 rounds from each sandwich.
• Put coriander on a small plate and spread edges of rounds with mayonnaise to coat well. Roll edges in coriander. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

Steps:

• 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.