We 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 and warm spices, all elegantly drizzled with a luscious Cherry Sauce. This culinary masterpiece combines the richness of duck, the earthy allure of spiced squash, and the sweet-tart profile of cherries, making this Mill’s Tavern specialty a true feast for the senses!

Preparation Time: About 30 minutes 

Cooking Time: About 60 minutes 

Servings: 4

Ingredients:

For the Duck Breast:

• 4 Long Island duck breasts (7 oz. – 8 oz. each)
• Salt and freshly ground black pepper
• 1 tablespoon olive oil

For the Roasted Ras el Hanout Squash:

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 teaspoons Ras el Hanout spice blend
• Salt and freshly ground black pepper

For the Cherry Sauce:

• 1 cup fresh or frozen cherries, pitted
• 1/2 cup chicken or vegetable broth
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• Salt and freshly ground black pepper

Instructions:

Prepare the Duck Breasts:

1. Pat the duck breasts dry with paper towels to ensure a crisp skin.

2. Score the skin in a crisscross pattern, being careful not to cut into the meat.

3. Season both sides with salt and pepper.

Roast the Squash:

1. Preheat your oven to 400°F (200°C).

2. Toss the squash cubes with olive oil, Ras el Hanout spice blend, salt, and pepper.

3. Spread the cubed squash out in a single layer on a baking sheet.

4. Roast for about 25-30 minutes, or until tender and slightly caramelized. Turn them halfway through cooking for even browning.

Make the Cherry Sauce:

1. In a saucepan, combine the pitted cherries, broth, balsamic vinegar, and honey.

2. Bring to a simmer over medium heat and cook for 10-15 minutes, or until the cherries have softened and the sauce has thickened.

3. Season with salt and pepper to taste. Set it aside.

Sear the Duck Breasts:

1. Heat a large skillet over medium-high heat and add the olive oil.

2. Once hot, add the duck breasts, skin-side down. Cook for about 5-7 minutes, or until the skin is golden and crisp.

3. Flip the breasts and cook for an additional 3-4 minutes for medium-rare. Adjust cooking time to your desired level of doneness.

Rest, Slice and Serve:

1. Remove the duck breasts from the skillet and let them rest on a cutting board for a few minutes before slicing.

2. Plate the sliced duck alongside the roasted squash.

3. Drizzle the cherry sauce over the duck and squash. Enjoy!

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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.