Chestnut, Mascarpone & Duck Breast Tea Sandwiches

Chestnut, Mascarpone & Duck Breast Tea Sandwiches

Luscious chestnut and mascarpone spread and sliced duck breast in this refined tea sandwich are perfect for special occasions, like an elegant Christmas tea party. Pictured with our Cranberry–Spiced Pork Tenderloin Canapés.

Chestnut, Mascarpone & Duck Breast Tea Sandwiches
Serves: 12
  • 1 tablespoon unsalted butter
  • 2 duck breasts, skin on
  • 2 tablespoons olive oil
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper, divided
  • 4 ounces mascarpone cheese
  • ½ cup finely ground dry roasted chestnuts
  • 1 teaspoon honey
  • 8 slices white bread, frozen
  • ¼ cup chopped butter lettuce
  • Garnish: watercress
  1. Preheat oven to 375°. Line a rimmed baking sheet with foil.
  2. In a medium skillet, melt butter over medium-high heat. Sear duck breasts, skin side down, until golden brown, approximately 2 minutes. Transfer duck to prepared baking sheet, skin side up. Drizzle duck with oil. Sprinkle duck with ½ teaspoon salt and ⅜ teaspoon pepper. Bake until an instant-read thermometer registers 165° when inserted into thickest part of duck, approximately 35 minutes. Let cool slightly. Using a sharp knife, cut duck into ¼-inch-thick slices.
  3. In a small bowl, stir together mascarpone cheese, chestnuts, honey, remaining ¼ teaspoon salt, and remaining ⅛ teaspoon pepper.
  4. Spread a layer of mascarpone mixture onto each frozen bread slice. Shingle duck slices to fit 4 bread slices. Top with lettuce and remaining 4 bread slices, mascarpone side down. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches to make 3-inch squares. Cut each sandwich into 3 (3×1-inch) tea sandwiches. Cover with a damp paper towel and let thaw at room temperature before serving, 10 to 15 minutes, or cover with a damp paper towel, place in an airtight container, and refrigerate for a few hours until ready to serve.
  5. Garnish with watercress, if desired.
Make-Ahead Tip: Mascarpone mixture can be made up to 2 days in advance, stored in an airtight container, and refrigerated until needed.



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