Smoked Duck Toasts with Gingered Rhubarb

Health score
9%
Smoked Duck Toasts with Gingered Rhubarb
30 min.
6
186kcal

Suggestions


Indulge in a culinary delight with our Smoked Duck Toasts with Gingered Rhubarb, a dish that beautifully marries rich flavors and vibrant textures. Perfect for entertaining or a sophisticated appetizer, these toasts are sure to impress your guests and elevate any gathering. The combination of succulent smoked duck breast and the tangy sweetness of gingered rhubarb creates a harmonious balance that tantalizes the taste buds.

Imagine biting into a perfectly toasted slice of sourdough baguette, its buttery crispness giving way to a luscious layer of rhubarb mayonnaise, topped with tender slices of duck and a fresh cilantro sprig. Each element of this dish is thoughtfully crafted, from the gentle simmering of rhubarb with fresh ginger to the careful preparation of the duck, ensuring that every bite is a burst of flavor.

Not only is this recipe a feast for the senses, but it also comes together in just 30 minutes, making it an ideal choice for those who want to impress without spending hours in the kitchen. With a delightful balance of protein, healthy fats, and a touch of sweetness, these toasts are as nutritious as they are delicious. Whether you're hosting a dinner party or simply treating yourself to something special, these Smoked Duck Toasts with Gingered Rhubarb are a must-try!

Ingredients

  • 4.5 inch crusty baguette (preferably sourdough)
  • 18  cilantro leaves fresh
  • 0.8 lb duck breast meat - skin left on smoked
  • 1.5 teaspoons ginger fresh finely grated peeled
  • 0.3 cup mayonnaise 
  • oz rhubarb trimmed cut into 1/4-inch dice
  • tablespoons sugar 
  • 1.5 tablespoons butter unsalted melted
  • 0.3 cup water 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • oven
  • whisk
  • sieve

Directions

  1. Preheat oven to 450°F.
  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.
  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.
  4. Drain rhubarb in a sieve set over a bowl, reserving rhubarb, then whisk together 2 teaspoons rhubarb liquid and mayonnaise. Discard remaining cooking liquid.
  5. 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.
  6. 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.
  7. * Available at D'Artagnan (800-327-8246).
  8. · 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.

Nutrition Facts

Calories186kcal
Protein25.68%
Fat60.2%
Carbs14.12%

Properties

Glycemic Index
41.97
Glycemic Load
3.58
Inflammation Score
-4
Nutrition Score
13.564782659645%

Flavonoids

Catechin
0.62mg
Epicatechin
0.14mg
Epicatechin 3-gallate
0.17mg
Quercetin
3.17mg

Nutrients percent of daily need

Calories:186.37kcal
9.32%
Fat:12.41g
19.1%
Saturated Fat:3.65g
22.84%
Carbohydrates:6.55g
2.18%
Net Carbohydrates:5.82g
2.12%
Sugar:4.51g
5.01%
Cholesterol:55.1mg
18.37%
Sodium:108.4mg
4.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.92g
23.84%
Vitamin B12:7.39µg
123.13%
Vitamin K:42.42µg
40.4%
Vitamin B6:0.36mg
17.98%
Selenium:12.31µg
17.59%
Vitamin B1:0.25mg
16.59%
Iron:2.81mg
15.62%
Phosphorus:117.09mg
11.71%
Vitamin B2:0.2mg
11.67%
Vitamin A:557.38IU
11.15%
Vitamin B3:2.17mg
10.86%
Copper:0.2mg
9.89%
Vitamin C:7.43mg
9%
Potassium:272.08mg
7.77%
Vitamin B5:0.54mg
5.4%
Magnesium:18.44mg
4.61%
Manganese:0.09mg
4.6%
Vitamin E:0.62mg
4.14%
Calcium:34.2mg
3.42%
Zinc:0.49mg
3.27%
Folate:11.77µg
2.94%
Fiber:0.73g
2.91%
Source:Epicurious