WE 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 demi sauce cuts the richness with its citrus notes, creating a well-rounded culinary experience in each bite!

Prep Time:

• Duck Breast: 10 minutes
• Pinot Noir Poached Plums: 10 minutes
• Parsnip Puree: 15 minutes
• Mandarin Duck Demi Sauce: 10 minutes

Cook Time:

• Duck Breast: 15 minutes
• Pinot Noir Poached Plums: 5-8 minutes
• Parsnip Puree: 10-15 minutes
• Mandarin Duck Demi Sauce: 20-25 minutes

Keep in mind that these times are approximate and may vary based on individual cooking speed and experience. Additionally, some steps can be performed simultaneously to save time.

Ingredients:

• 4 duck breasts (about 8 oz. each)
• Salt and pepper to taste
• 1 cup Pinot Noir wine
• 1/2 cup sugar
• 8 plums, pitted and halved
• 2 tablespoons olive oil
• 1 cup parsnips, peeled and diced
• 1 cup chicken or duck stock
• 1 cup mandarin orange juice
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon cornstarch (optional, for thickening)

Instructions:

1. Prepare Duck Breast:

• Score the duck skin in a crisscross pattern. Season both sides with salt and pepper.
• Heat a skillet over medium-high heat. Place duck breasts skin side down and sear until the skin is golden and crispy (about 6-8 minutes).
• Flip and sear the other side until desired doneness. Use an instant-read thermometer to check the temperature; medium-rare is 130 degrees. Set it aside and let it rest.

2. Pinot Noir Poached Plums:

• In a saucepan, combine Pinot Noir and sugar. Heat over medium until sugar dissolves (2-3 minutes).
• Add halved plums and simmer until they are tender but not mushy (about 5-8 minutes, depending on ripeness). Remove plums and set aside.
• Continue to simmer the wine mixture until it reduces and thickens slightly.

3. Parsnip Puree:

• Boil peeled and diced parsnips until soft (check for tenderness at around 10 minutes). Drain and mash or puree until smooth.
• Season with salt and pepper to taste.

4. Mandarin Duck Demi Sauce:

• In a saucepan, combine mandarin orange juice, soy sauce, and honey. Bring to a simmer.
• Add duck or chicken stock and let it simmer until the sauce reduces by half (10-15 minutes).
• For a thicker sauce, mix cornstarch with a little water to create a slurry. Stir into the sauce and simmer until thickened.

5. Assemble:

• Slice the rested duck breasts into thin slices.
• Spoon the parsnip puree onto the plate, placing sliced duck breast on top, arranging poached plums around, and drizzling the Mandarin Duck Demi Sauce over the top.

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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.