Mix all ingredients except rhubarb, chives and duckling in a large pot. Bring to a boil; reduce heat and add rhubarb. Continue cooking for approximately 5 minutes; rhubarb must remain whole. Add chives and set aside.
Heat duckling legs for 10 minutes in oven. Shred meat with a fork. Add 125 ml (1/2 cup) of chutney to humidify meat.
Top Melba toast or bread rusks with duckling mixture and garnish with a spoonful of chutney.