We 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 textures!

(Serves 4):

INGREDIENTS:

For the Duck:

• 4 Long Island duck breasts, 8 – 10 oz. each
• Salt and pepper, to taste
• 1 tablespoon olive oil

For the Mirabelle Plum Glaze:

• 2 cups Mirabelle plum preserves (may substitute with apricot preserves if desired)
• 1/2 cup dry white wine
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground allspice
• Salt and pepper to taste
  

For the Jeweled Rice:

• 4 cups basmati rice
• 8 cups water or chicken stock
• 1 cup dried apricots, finely chopped
• 1 cup dried cranberries
• 1 cup pomegranate seeds
• 1 cup slivered almonds, toasted
• 1 cup pistachios, shelled and chopped
• 1 cup fresh herbs (parsley, mint, cilantro), chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Marinated Cucumber:

• 4 large cucumbers, thinly sliced
• 1 cup rice vinegar
• 1 cup water
• 1/2 cup sugar
• 1 tablespoon salt
• 2 cloves garlic, thinly sliced
• 1 tablespoon fresh dill, chopped

INSTRUCTIONS:

For the Duck:

1. Score the skin of each duck breast in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Place the duck breasts skin-side down in the skillet and cook until the skin is crispy and golden brown, about 6-8 minutes.
3. Flip the duck breasts and cook for an additional 3-4 minutes for medium-rare, or longer if desired. Remove from heat and let rest for 5-10 minutes before slicing.

For the Mirabelle Plum Glaze:

1. In a saucepan, combine the Mirabelle plum preserves, white wine, balsamic vinegar, honey, Dijon mustard, and ground allspice.
2. Bring to a simmer over medium heat, stirring occasionally, until the glaze is thickened and reduced by half, about 15-20 minutes.
3. Season with salt and pepper to taste. Keep warm until ready to serve.

For the Jeweled Rice:

1. Rinse the basmati rice under cold water until the water runs clear.
2. In a large pot, bring the water or chicken stock to a boil. Add the rice, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
3. Fluff the rice with a fork and transfer to a large mixing bowl.
4. Add the chopped dried apricots, dried cranberries, pomegranate seeds, toasted slivered almonds, chopped pistachios, and fresh herbs to the rice. Drizzle with olive oil and season with salt and pepper. Toss gently to combine.

For the Marinated Cucumber:

1. In a bowl, whisk together the rice vinegar, water, sugar, and salt until the sugar and salt are dissolved.
2. Add the thinly sliced cucumbers and garlic to the bowl. Toss to coat evenly.
3. Cover and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld.
4. Before serving, drain the cucumbers and toss with fresh chopped dill.

Plating:

1. Slice the rested duck breasts thinly and arrange them on a serving platter.
2. Drizzle the Mirabelle plum glaze over the sliced duck.
3. Serve the duck alongside the jeweled rice and marinated cucumbers.
4. Garnish with additional fresh herbs if desired.

Tips:

• For the best flavor and presentation, ensure the duck breast is cooked to medium-rare and allowed to rest before slicing.
• The jeweled rice can be prepared in advance and gently reheated before serving.
• Adjust the sweetness and acidity of the plum glaze according to your taste preference.
• The marinated cucumbers add a refreshing contrast to the rich duck and sweet glaze, so ensure they are well-chilled before serving.

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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.