Posts Tagged ‘Duck’
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 minutesCook Time: 30 minutesTotal Time: 50…
Read MoreWe Cook! Mill’s Tavern’s Seared Long Island Duck Breast w/plum glaze, rice, cucumber
Seared Long Island Duck Breast with Mirabelle Plum Glaze, Jeweled Rice, and Marinated Cucumber By Edward Bolus, contributing writer This dish, courtesy of Mill’s Tavern, offers a perfect balance of rich, crispy duck with a sweet plum glaze, complemented by colorful jeweled rice and refreshing marinated cucumber – a truly delightful combination of flavors and…
Read MoreWE COOK! Mill’s Tavern’s Seared Long Island Duck with Bok Choy, Rice, Blueberry Gastrique
by Edward Bolus, Executive Chef, Mill’s Tavern, Providence Seared Long Island Duck Breast with Soy Ginger Braised Bok Choy, Coconut Bamboo Rice, and Blueberry Gastrique (Serves 4): This tasty dish, courtesy of Mill’s Tavern, combines crispy duck with flavorful bok choy, aromatic coconut bamboo rice, and a sweet blueberry sauce, making it a delightful meal…
Read MoreWE COOK! Mill’s Tavern Seared Duck Breast, poached plums, parsnip puree, Mandarin demi – Edward Bolus
by Executive Chef, Edward Bolus, Mill’s Tavern Seared Duck Breast with Pinot Noir Poached Plums, Parsnip Puree, and Mandarin Duck Demi Sauce This Mill’s Tavern dish offers a harmonious blend of flavors and textures. Crispy seared duck breast is complemented by sweet and tangy Pinot Noir-poached plums and creamy parsnip puree while the mandarin duck…
Read MoreWe Cook! Mill’s Tavern Seared Long Island Duck Breast, Roasted Squash, Cherry Sauce
by Executive Chef Edward Bolus, Mill’s Tavern Seared Long Island Duck Breast with Roasted Ras el Hanout Squash and Cherry Sauce Indulge in a gourmet delight where succulent Long Island Duck Breasts are skillfully seared to crispy perfection and served alongside tender cubes of Roasted Ras el Hanout Squash that are infused with deep flavor…
Read MoreDuck Confit with Malfy Gin and Orange Marmalade Glaze; Butternut Squash Pureé; Mashed Driveway Potatoes
Duck Confit with Malfy Gin and Orange Marmalade Glaze; Butternut Squash Pureé; Mashed Driveway Potatoes By Anthony Salemme, contributing chef Serves 4 This slow cooked restaurant style meal will be very rewarding with a little planning. Duck 4 Duck legs – you can use chicken leg quarters – but the duck is worth it 2…
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