We Cook: Mill’s Tavern’s Long Island Duck Breast with carrot puree, pickled cherries, walnuts…

by Edward Bolus, Executive Chef, Mill’s Tavern, Providence

Long Island Duck Breast with Rose Water Carrot Purée, Pickled Cherries, Toasted Walnuts & Cherry Gastrique (Serves 4):

Seared duck breast meets sweet-and-sour cherries in this elegant yet cozy plate, rounded out with silky rose water carrot purée, a drizzle of cherry gastrique, and crunchy toasted walnuts!

Where to Find Long Island Duck & Rose Water:
Duck breasts are often available at specialty butcher shops, gourmet grocers, or online. Rose water, a potent floral extract, can be found at international or Middle Eastern markets and in the baking section of upscale grocery stores.

Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1.5 hours (plus chilling time for pickled cherries)

INGREDIENTS:

For the Duck Breast:

• 4 Long Island duck breasts, skin-on (~6–8 oz each)
• Kosher salt and black pepper
• 1 tsp Chinese five-spice (optional)

For the Rose Water Carrot Purée:

• 1 lb. carrots, peeled and chopped
• 1 tbsp unsalted butter
• ½ cup heavy cream (or vegetable/chicken stock)
• ¼ tsp rose water
• Salt, to taste

For the Pickled Cherries:

• 1 cup fresh or frozen cherries, pitted
• ½ cup red wine vinegar
• ½ cup water
• 2 tbsp sugar
• ½ tsp salt
• 2 black peppercorns
• 1 small bay leaf

For the Cherry Gastrique:

• ½ cup sugar
• ½ cup red wine vinegar
• ½ cup cherry juice (or purée from defrosted cherries)
• Pinch of salt

For Garnish:

• ¼ cup chopped walnuts, toasted
• Pinch of flaky sea salt (optional)

INSTRUCTIONS:

Pickle the Cherries (can be done a day ahead):

• In a saucepan, combine vinegar, water, sugar, salt, peppercorns, and bay leaf. Bring to a gentle simmer.
• Place cherries in a bowl or jar and pour the warm liquid over them. Let cool to room temp, then refrigerate for at least 30 minutes.

Make the Carrot Purée:

• Boil carrots in salted water until very soft (15–20 minutes).
• Drain and purée with butter and cream until smooth and silky.
• Stir in rose water carefully—a few drops go a long way!
• Season to taste with salt and keep warm.

Cook the Duck:

• Score duck skin in a crosshatch pattern.
• Season with salt, pepper, and optional five-spice.
• Place skin-side down in a cold skillet. Cook over medium heat to render fat slowly (8–10 minutes).
• Flip and sear the flesh side for 2–3 minutes.
• Transfer to a 400°F oven and roast for 5–7 minutes (medium rare).
• Rest for 5 minutes before slicing.

Make the Cherry Gastrique:

• In a small saucepan, caramelize sugar over medium heat until amber.
• Carefully add vinegar (it may bubble) and cherry juice.
• Simmer until thick and syrupy (10–12 minutes).
• Season with salt and strain if desired.

Toast the Walnuts:

• Toast walnuts in a dry pan or 350°F oven for 6–8 minutes until golden and fragrant.

Assemble the Plate:

• Spoon carrot purée onto each plate.
• Slice duck breast and fan slices over the purée.
• Add a few pickled cherries to each plate.
• Drizzle with cherry gastrique.
• Top with toasted walnuts and a sprinkle of flaky salt, if using.

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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.