Chef Matthew Boudreau slices white asparagus in The Preston House kitchen. (Credit: Cyndi Zaweski, file)
Chef Matthew Boudreau is heading to Green Hill after serving two years as executive chef at The Preston House & Hotel in Riverhead.
Boudreau, who helmed The Preston House restaurant since it opened, has signed on to oversee the kitchens at Green Hill Kitchen, Industry Standard and Anker. (more…)
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Chef Boudreau’s Crescent Farm duck confit is served with farrotto, artichokes, bok choy and house-made chutney. Rich and decadent, but balanced and clean, this dish is one of the menu’s staples.
Duck has a perfect meat-to-fat ratio. The Long Island duck cooks in a bath of its own rendered juices and fat until fork-tender, then the skin is crisped in a cast-iron pan. The chutney is a trifecta of sweet, spicy and tart, which complement the duck. The farrotto absorbs the juice from the duck and the chutney. It is then mixed with tangy artichokes and clean baby bok choy.
Inspired by the first time he traveled to Paris and ate at Michelin-starred restaurant Alain Ducasse, chef Boudreau recalls consuming duck confit, calling it his “first piece of heaven.” When Boudreau settled on Long Island, he was thrilled to have local birds and has been making this dish for 20 years. He still looks forward to prepping it every time.
Chateau Rayas Chateauneuf’s Chateau Rayas from the Rhône region of France. Locally, try it with Wölffer Estate’s The Grapes of Roth Merlot 2010.
1905 Wine Lounge at The Preston House is a perfect place to cozy up with a cocktail. (Credit: David Benthal)
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Since opening its doors last winter, The Preston House in downtown Riverhead has made an impression with its fresh take on New American cuisine.