WE COOK! Mill’s Tavern’s Seared Long Island Duck with Bok Choy, Rice, Blueberry Gastrique

by Edward Bolus, Executive Chef, Mill’s Tavern, Providence

Seared Long Island Duck Breast with Soy Ginger Braised Bok Choy, Coconut Bamboo Rice, and Blueberry Gastrique (Serves 4):

This tasty dish, courtesy of Mill’s Tavern, combines crispy duck with flavorful bok choy, aromatic coconut bamboo rice, and a sweet blueberry sauce, making it a delightful meal for any occasion!

INGREDIENTS:

For the Blueberry Gastrique:

• 1 cup fresh or frozen blueberries
• 1/2 cup sugar
• 1/4 cup red wine vinegar
• 1/4 cup water
• 1 tbsp lemon juice
• 1 tsp fresh thyme leaves (optional)

For the Coconut Bamboo Rice:

• 1 1/2 cups jasmine rice
• 1 cup coconut milk
• 1 1/2 cups water
• 1/2 tsp salt
• 1/2 cup bamboo shoots, thinly sliced
• 1 tbsp fresh cilantro, chopped (optional, for garnish)

For the Bok Choy:

• 4 heads of baby bok choy, halved lengthwise
• 2 tbsp soy sauce
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 1 cup chicken broth
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp cornstarch mixed with 2 tsp water (optional, for thickening)

For the Duck:

• 4 Long Island duck breasts, about 8 – 10 oz. each
• Salt and pepper, to taste
• 1 tbsp vegetable oil, for searing

INSTRUCTIONS:

For the Blueberry Gastrique:

1. In a small saucepan, combine the blueberries, sugar, red wine vinegar, and water. Bring to a boil over medium-high heat.
2. Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened and the blueberries have broken down.
3. Stir in the lemon juice and thyme leaves (if using).
4. Strain the sauce through a fine mesh sieve to remove the solids, if desired.
5. Keep warm until ready to serve.

For the Coconut Bamboo Rice:

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.
3. Reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
4. Stir in the bamboo shoots and fluff the rice with a fork.
5. Garnish with fresh cilantro if desired.

For the Bok Choy:

1. Heat the sesame oil in a large skillet or wok over medium heat.
2. Add the minced ginger and garlic, and sauté for 1-2 minutes until fragrant.
3. Add the bok choy, cut side down, and cook for 2-3 minutes until lightly browned.
4. In a small bowl, mix the soy sauce, chicken broth, honey, and rice vinegar. Pour over the bok choy.
5. Cover the skillet and simmer for 5-7 minutes, until the bok choy is tender.
6. If you prefer a thicker sauce, stir in the cornstarch mixture and cook for an additional 1-2 minutes until thickened.

For the Duck:

1. Preheat the oven to 375°F (190°C).
2. Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat.
3. Season the duck breasts with salt and pepper on both sides.
4. Heat the vegetable oil in a large oven-safe skillet over medium heat.
5. Place the duck breasts skin-side down in the skillet. Sear for 5-7 minutes until the skin is golden brown and crispy.
6. Flip the duck breasts over and sear the meat side for 1-2 minutes.
7. Transfer the skillet to the preheated oven and roast for about 7-10 minutes, or until the duck reaches your desired level of doneness.
8. Remove the duck breasts from the oven and let them rest for 5 minutes before slicing.
   
   

Plating:

1. Slice the rested duck breasts and arrange them on each plate.

2. Add a serving of coconut bamboo rice and soy ginger braised bok choy to each plate.

3. Drizzle the blueberry gastrique over the duck slices.

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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.