Tag Archives: Ken and Nicole Duckworth

VIDEO – HAPPY BIRTHDAY NICOLE!

Nicole Duckworth’s birthday celebration parade, coronavirus style <3

Sunday Afternoon Chocolate Party

Our hot cocoa party quickly became a chocolate party when Nicole arrived with a platter of chocolate-dipped-and-delicious strawberries, pineapples, and bananas (and I had as usual doubled the amount of chips in the chocolate chip cookies). I so hope the kids fall asleep tonight!

friends ©Kim Smith 2015

See Happy Hot Chocolate Snow Days

Birthday Fun ~ Talk About Spoiled!

Last Saturday for my birthday my husband Tom treated me to a beautiful and fabulous dinner at Duckworth’s. The following morning I met my Good Morning Gloucester friends for brunch at Passports–talk about spoiled–Duckworths and Passports are two of my very favorite restaurants and two of the very finest restaurants on the North Shore.

I had only my iPhone camera with me at Duckworths and don’t like the way most of the photos turned out–too little light for the iPhone’s tiny  image sensor .

Nicole Duckworth’s Fabulous Desert ~ Gingerbread with Marscapone and Poached Pears 

Brunch at Passports

Joey and Susan  -Fujifilm x100 photo

Susan and Paul -Fujifilm x100 photo

Ed and Rick  -iPhone 4S photo

Donna and Greg  -iPhone 4S photo

Greg and Joey  -iPhone 4S photo

Duckworth’s Bistrot

Ken Duckworth  graciously shares his recipe for the most divine lobster risotto!

Nicole Duckworth

Friday night we celebrated my husband Tom’s birthday at Ken and Nicole’s fabulous restaurant, Duckworth’s Bistrot. Located on East Main Street, which runs along Gloucester’s working inner harbor, it is a mere 100 steps from their front door to ours, although whenever entering Duckworth’s, I feel transported and am reminded of the lovely bistrots dotting Parisian neighborhoods and seaside ristorantes along the Amalfi coastline. Cosmopolitan, yet neighborly, with its intimate and inviting atmosphere, Duckworth’s is my and my family’s favorite restaurant for special occasions—birthdays, anniversaries, graduations—truly any celebration gives reason to call for a reservation!

Crispy Polenta with Grilled Portabella Mushrooms

After

Grilled Sea Scallops

Chef Ken Duckworth draws from myriad influences, American and international, and the ingredients are pure New England. Captain Joe & Sons supplies fresh lobsters daily, the shrimp is wild caught and from domestic waters, and produce, eggs, and cheese are provided by local farmers. Changes to the menu are made day to day, depending on the seasonal availability of ingredients, although there are several dishes that are nearly always on the menu including Ken’s beautiful fruits of the sea stew, the crispy polenta and portabella mushroom appetizer, and my all time favorite, the lobster and vegetable risotto, with sautéed greens. All the desserts are made by Nicole Duckworth and with notice, she is able to create made-to-order cakes for special occasions.

Dan, Andy, and Michelle

Very Chocolate Cake

Andy, who also works in the kitchen, was our waiter Friday night, and over the years we’ve gotten to know Dan and Michelle. The staff is one of the reasons why a night out at Duckworth’s is always joyful experience. Thank you Duckworth’s for making my husband’s birthday so delightfully delicious and enjoyable!

Andy

Duckworth’s Bistrot | 197 East Main Street, Gloucester, Massachusetts 01930 |(978) 282.4426 | Google Map 
Serving Dinner Tuesday through Saturday from 4:00 to 9:30 P.M. – Reservations Recommended
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Duckworth’s Bistrot Lobster Risotto


Lobster Sauce (yield 1 qt)

6-8 Med lobster bodies split in ½ lengthwise

1 large yellow onion, medium dice

2 carrots, med dice

4 ribs celery, med dice

4 fennel stalks, med dice

5 garlic cloves, minced

2 bay leaves

pinch of saffron

¼ cup tomato paste

zest of 1 lemon

½ cup brandy or cognac

1 qt milk

1 qt lt cream

salt/cayenne

4 oz butter

For sauce

  • Melt butter in heavy casserole, add lobster bodies and sauté for about 3 minutes on both sides. Remove bodies leaving remaining butter and liquids in pan.
  • Add all vegetables and cook until slightly caramelized
  • Add bay leaves, saffron, zest, and tomato paste and cook for a few minutes
  • Add brandy/cognac
  • Return bodies to pot and add milk and cream
  • Bring to simmer and refrigerate overnight
  • Next day return to heat, bring to simmer and reduce to sauce-like consistency
  • Stain thru sieve pressing bodies and vegetables with a ladle
  • Strain again thru chinois and season with salt and cayenne

Lobster risotto, serves 4

½ cup small diced onion

bay leaf

1 ½ cup Arborio rice

3 cups chicken stock or water

4 one pound lobsters, cooked and picked, meat cut into chunks

3 tbsp butter or oil

For risotto

  • Bring liquid to simmer in pan
  • In another pan melt butter, sauté onion until soft. Add rice, stirring until rice is thoroughly coated and slightly toasted. Add 1 cup of liquid and cook until absorbed. Continue on low heat adding ½ cup of liquid at a time until rice is al dente.
  • Fold in lobster meat, any blanched vegetables you like and about 2 cups of sauce. Stir until everything is incorporated.
  • Check seasoning
  • Remaining sauce can be frozen or kept in the refrigerator for about a week.
  • Let me know if you try Ken’s recipe, either at home or at the restaurant. You will find yourself in epicurean heaven, I promise!