Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

Chocolate Duck

Pekinduck is a breed of duck bred from the Mallard duck inChina. Its domestication was primarily for egg and meat production. In 1873 nine Pekins were exported toLong Island,New Yorkwhich explains why some refer to this breed asLong Islandduck. Since this time thePekinduck has become the most consumed commercially available source of duck meat.

 Peking Duck is a method of cooking duck which similar to thePekinbreed has its origins inChina. This Imperial era dish originated during the Yuan Dynasty and was further developed and refined during the Ming Dynasty. The preparation of this dish focuses its attention on the crisp air injected skin preparation of the duck that is coated with seasoned honey and Hoisin sauce.

 I’ve chosen to prepare myPekinduck in one ofMexico’s seven secret sauces known as Mole (moh-lay) that I learned about while travelling inMexico. I like to use a brown Mole with duck as it quite rich and combining duck and chocolate into the same recipe is guaranteed to delight the palate. I sourced my duck from Beavermeadow farms on the Hendson Line. This certified organic farm raises free range pastured chicken, turkey andPekinducks with all products sold from the Farmgate.

 

Southwest Mole Marinated Duck

 

Two tomatillos husks removed and roasted (optional)

One half cup toasted sesame seeds

One half cup vegetable oil

Twelve dried Ancho chillies, stemmed, seeded and chopped

Four cloves garlic

Two thirds cup pine nuts

Two thirds cup chopped dried apricots

Three cups chicken stock

One half tsp. cinnamon

One quarter tsp. ground pepper

One eighth tsp. ground cloves

Two oz bitter sweet chocolate chopped

One tsp bread crumbs

One eighth tsp. cardamom

One half cup sugar

Six boneless duck breast

Use a spoon to scoop the pulp and juice from the tomatillos into a medium sized stock pot.  Discard the skins. Add the sesame seeds to the tomatillos. In a separate pot over medium heat, heat the oil. Using a slotted spoon cook the Ancho’s in the oil until lightened in color. Transfer the Ancho’s to the tomatillo mixture. Cook the garlic and pine nuts in the oil until golden brown and add to the tomatillo pot. Remove the oil from the heat and let it cool for safe disposal.  Add all remaining ingredients to the tomatillo sauce mixture excluding the duck. Cook the sauce over medium heat for half an hour. Using an immersion blender puree the sauce until sooth and continue cooking it over low heat for another one to two hours until reduce to a thick paste. Remove sauce from heat and allow it to cool to room temperature.

 Once cooled marinate the duck breasts in the mole for twelve hours covered in the refrigerator. Remove the duck from the marinade and place fat side up onto a baking sheet. Roast the duck at 350°f for seven minutes for medium doneness. Remove duck from oven and cut into slices for serving fanned out onto plates. Drizzle the duck with chocolate sauce. Serve with a medley of julienne vegetable.

 

 

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