Smoked Duck and Chutney Butter Tea Sandwiches

• 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 the butter and chutney; pulse until well combined.
2. Thinly spread chutney butter on 2 bread slices.
3. Cover 1 slice with thin layers of duck and watercress; top with the other bread slice.
4. Use a serrated knife to trim the crusts and cut into 2 triangles.
5. Repeat with the remaining ingredients.
6. Cover with damp paper towels until ready to serve.

unsalted butter, chutney, thin slices black, duck breasts

Taken from www.epicurious.com/recipes/food/views/smoked-duck-and-chutney-butter-tea-sandwiches-392259 (may not work)