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

December 19, 2024
A plate of food with meat and sauce on it.

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…

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Loosely-made Braised Lamb Shank Ravioli – Anthony Salemme  

December 2, 2021
A plate of pasta with sauce and sprigs of sage.

By Anthony Salemme, contributing chef Let the winter comfort food begin. Loosen your belt for this one. This is a hearty rich meal for a cold night. Serves 6 6 lamb shanks 6 cooked pasta sheets (Delverde no boil lasagna sheets work great) ½ cup flour salt and pepper  2 tablespoons olive oil 2 onions,…

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