We Cook! Mill’s Tavern Parsnip Boursin spread, Duck sausage, Duxelles and Arugula Flatbread

by Ed Bolus, contributing writer, Executive Chef, Mill’s Tavern, Providence

Parsnip Boursin Spread, Duck Sausage, Duxelles & Arugula Flatbread (Serves 4)
This flavorful flatbread combines a creamy parsnip Boursin spread, savory duck sausage, and rich mushroom duxelles, finished with fresh arugula for a balanced appetizer or main course.

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

INGREDIENTS:

For the Parsnip Boursin Spread:

• 2 medium parsnips, peeled and diced
• 1 tbsp unsalted butter
• ¼ cup heavy cream
• ½ package (2.6 oz) Boursin cheese (Garlic & Fine Herbs)
• Salt and white pepper, to taste
• ½ tsp lemon juice
  

For the Duck Sausage:

• ½ lb duck sausage (or ½ lb. shredded duck confit)
• ½ tbsp olive oil
• ½ shallot, finely diced
• 1 small garlic clove, minced
• ½ tsp fresh thyme, chopped
  

For the Duxelles:

• ¾ cup cremini or wild mushrooms, finely minced
• ½ tbsp unsalted butter
• ½ shallot, minced
• 1 garlic clove, minced
• 2 tbsp dry white wine (optional)
• Salt and black pepper, to taste
  

For Assembly:

• 2 pre-made flatbread bases (about 8-10 inches each)
• 1 cup baby arugula
• ½ tbsp olive oil
• ¼ cup shaved Parmesan (optional)

INSTRUCTIONS:

Make the Parsnip Boursin Spread:

1. Bring a pot of salted water to a boil. Add diced parsnips and cook until tender, about 10–12 minutes. Drain.
2. In a small saucepan, heat butter and cream over low heat until warm.
3. Blend the cooked parsnips with the warm cream mixture and Boursin cheese until smooth.
4. Season with salt, white pepper, and lemon juice. Set aside.
   

Prepare the Duck Sausage:

1. Heat olive oil in a skillet over medium heat.
2. Add shallots and cook for 1 minute, then add garlic and thyme. Stir until fragrant.
3. Add duck sausage (or shredded duck confit) and cook for 3–5 minutes until lightly browned. Remove from heat.
   

Make the Duxelles:

1. Melt butter in a skillet over medium heat.
2. Add shallots and garlic, cooking until softened.
3. Stir in the minced mushrooms and cook until they release their moisture, about 5 minutes.
4. Deglaze with white wine (if using) and season with salt and pepper. Cook until the mixture thickens and slightly caramelizes.
   

Assemble the Flatbreads:

1. Preheat oven to 400°F (200°C).
2. Spread an even layer of Parsnip Boursin Spread over each flatbread.
3. Add a layer of duck sausage and spoonfuls of duxelles on top.
4. Bake for 8–10 minutes, or until the edges are crispy.
   

Finish & Serve:

1. Remove from the oven and top with baby arugula.
2. Drizzle with olive oil and sprinkle with shaved Parmesan (if using).
3. Slice and serve warm.

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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.