Playing Moulard Duck in a Hidden New England Hot Spot
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Moulard Duck prepared in one of New Englands hot new restaurants tucked away in the historic Strawbery Banke district of Portsmouth.
Nestled by the west bank of the Piscataqua, a river integral to the maritime history of New England, The Dunaway is a contemporary restaurant in the heart of a historic treasure. With the abundance of commercial fishing boats riding the tides, local seafood is prime here, as is excellent regionally sourced land-based fare. In the spirit of traditional cooking, the cuisine draws heavily from fresh, local produce, including historic and rare herbs, fruits and vegetables grown at Strawbery Banke's own working kitchen gardens.
Chef Benjamin Hasty, alumni of Thomas Keller's world renowned French Laundry in Napa, California, has been with the Dunaway since it opened. He rose quickly through the ranks under Iron Chef challenger Mary Dumont, to his current postition as Executive Chef.