Food & Cooking Recipes Appetizers Finger Food Recipes Smoked Duck and Chutney Butter Tea Sandwiches By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 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. 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 Directions 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. Print