The gardens on the outdoor terrace of the Royal Sonesta Harbor Court Baltimore hold the secret to some of the freshest flavors on the menu created by Executive Chef Josean Rosado, particularly in the fall. “The change of colors and how nature reacts to the cooler weather gives me an inspiration to create food that has wonderful aromas and creates a sense of hominess that cannot be recreated any other time of the year,” he says. This season, he has brought his inspiration to the sweetest level by taking advantage of the hotel’s third-floor herb garden and apiary. Infusing honey from the bee colony with fresh lavender, he created this unique and delicious take on a fall favorite.

Smoked Duck Breast with Roasted Butternut Squash

Swiss Chard, Lavender Honey, Candied Hazelnuts, Chive Oil, Port Wine Reduction 
Smoked Duck Breast





Serves 4 people


1 prepared smoked duck breast, sliced

1 butternut squash, sliced

2 oz. lavender honey

2 oz. hazelnut oil

¼ lb. butter, unsalted

1 bunch Swiss chard, chiffonade

2 shallots, julienne

2 garlic clove, sliced

2 oz. dried cranberries

2 oz. extra virgin olive oil

2 oz. port wine reduction (see recipe below)

2 oz. hazelnuts, candied

2 oz. chive oil, reserve some chives for sticks

Salt and pepper to taste

Method of Preparation:

1. Slice the butternut squash into 1/8” thick slices and place in a sheet pan.
2. Season the butternut squash to taste, and drizzle with the hazelnut oil.
3. Place a dab of butter on each slice of the butternut squash and cover with foil.
4. Bake the butternut squash in the oven @ 350F until al dente.  Remove foil, drizzle lavender honey and let it cool to room temperature.
5. In a large sauté pan with olive oil, sauté the shallots and garlic until translucent.
6. Add the cranberries and Swiss chard and cook until slightly wilted.  Season to taste and reserve for plating.
7. To plate, arrange the Swiss chard on the top corner of the plate.
8. Arrange the slices of smoked duck, shingled to the Swiss chard.
9. Cut the butternut squash into rounds and arrange on the plate.
10. Garnish the butternut squash with the candied hazelnuts and chive sticks.
11. Drizzle the plate with port wine reduction and chive oil

Port Wine Reduction


8 oz. port wine

1 ea. shallot, chopped

2 oz. dried cranberries

1 tbsp. sugar, granulated

1 ea. orange, juiced and zest

Method of Preparation:

1. Place all the ingredients in a medium sauce pot.
2. Bring the liquid to a quick boil.
3. Reduce to a simmer and continue cooking until 75% of the liquid has evaporated and has a slightly thick consistency.
4. Strain and reserve in a squeeze bottle for plating.