We Cook! Mill’s Tavern Hot Honey Seared Long Island Duck, Quinoa, Cannellini Bean Salad

Hot Honey Seared Long Island Duck with Tri-Colored Quinoa, Cannellini Bean Salad, and Blood Orange-Sherry Gastrique

(Serves 4)

This dish brings together crispy, honey-glazed Long Island duck, a simple tri-colored quinoa salad, and a tangy blood orange-sherry gastrique for a flavorful family meal, courtesy of Mill’s Tavern!
 
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
 
INGREDIENTS:
For the Duck:
4 Long Island duck breasts (6-8 oz each)
2 tbsp hot honey
1 tbsp olive oil
Salt and freshly ground black pepper

For the Tri-Colored Quinoa Salad:
1 cup tri-colored quinoa
2 cups water or chicken stock
1 cup cannellini beans (cooked and rinsed, if canned)
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese
2 tbsp olive oil
1 tbsp lemon juice
Salt and pepper, to taste

For the Blood Orange-Sherry Gastrique:
1/2 cup fresh blood orange juice (about 2 oranges)
1/4 cup sherry vinegar
1/4 cup sugar
1 tbsp honey
1 tsp orange zest
Pinch of sal
 
INSTRUCTIONS:
Prepare the Tri-Colored Quinoa Salad:
Rinse the quinoa under cold water and cook with water or chicken stock according to package instructions. Let it cool.
In a large mixing bowl, combine the cooked quinoa, cannellini beans, cherry tomatoes, red onion, parsley, and feta cheese.
Whisk together the olive oil and lemon juice; season with salt and pepper. Pour over the salad and toss gently to combine. Set aside.

Make the Blood Orange-Sherry Gastrique:
In a small saucepan, combine blood orange juice, sherry vinegar, sugar, and honey. Cook over medium heat until the sugar dissolves.
Bring to a simmer and cook until the mixture reduces by half and thickens to a syrupy consistency, about 8–10 minutes.
Stir in the orange zest and a pinch of salt. Set aside and keep warm.

Sear the Duck Breasts:
Pat the duck breasts dry with paper towels. Score the skin in a crisscross pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper.
Heat a large skillet over medium heat and place the duck breasts skin-side down. Cook until the skin is crispy and most of the fat has rendered, about 8–10 minutes.
Flip the duck breasts and cook for an additional 3–5 minutes for medium-rare. Adjust timing based on desired doneness.
Remove the duck from the pan and brush with hot honey.
Let the duck rest for 5 minutes before slicing.

Assemble the Dish:
Slice the duck breasts thinly and arrange them on plates.
Spoon the quinoa and cannellini bean salad alongside the duck.
Drizzle the blood orange-sherry gastrique around the plate and over the duck.

Optional Garnishes:
Fresh parsley or microgreens
Additional orange zest

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.