Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　

Ingredients

Makes 6 hors d'oeuvre servings

　　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

　　

Step 1

Preheat oven to 450°F.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

Available at D'Artagnan (800-327-8246).

　　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.