Smoked duck toast
There are three rules to enjoy these toasts fully. The slices can not be too big, as they must be one bite appetiser. The taste will immensely depend on the quality of the duck and jam. And, it has to be served in the best company and with the most outstanding champagne.
toasts:
10 3/4 mm slices of pain de mie
butter
chopped fresh rosemary
top:
150 g thinly sliced smoked duck breast
150 g fig jam
freshly ground black pepper
Heat the oven 190° C hot. Line a pan with baking paper.
Spread butter on one side of the toast and sprinkle with rosemary. Place another toast on top and do the same. By stacking them up like this, you get the butter on the side you spread it with and the bottom of the toast, too. When all of the toasts are done, put them on a pan and put them in one layer. Bake in the own for around 8-10 minutes until golden. Take out and cool completely.
When ready to serve, place a slice of duck on the toast. Add a small spoonful of jam and sprinkle with freshly ground pepper. Serve.