Smoked Duck and Chutney Butter Tea Sandwiches

Bacon-and-Egg Salad Tea Sandwiches
2 dozen

For your tea sandwiches, balance flavors and textures by partnering spreads and fillings of contrasting tastes like we did here with smoked duck and chutney butter.


  • 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


  1. In the bowl of a food processor fitted with the plastic blade, combine butter and chutney; pulse until well combined.

  2. 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.

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