Recipes from Chef Nora Pouillon

Enjoy these three wonderful recipes from Chef Nora!Click here to read our profile of organic food pioneer, Chef Nora Pouillon.

Roasted Duck or Chicken Legs with Roasted Winter Vegetables
Serves 4

4–6 whole duck or chicken legs (including thigh and drumstick)
2 large carrots (¾ pound), cut into 1½-inch pieces
8 small new potatoes (¾ pound)
8 baby turnips, trimmed and quartered
8 baby beets (½ pound) or parsnips, peeled and quartered
4 ribs celery (½ pound), cut into 1½-inch pieces
4 shallots, peeled and separated
4 heads garlic, with the top third trimmed off
4 teaspoons olive oil
4 tablespoons mixed chopped herbs, such as rosemary, thyme, oregano, and parsley
Sea salt
Freshly ground black pepper
1 cup chicken stock or white wine
Celery leaves for garnish

1.  Preheat oven to 350° F.
2.  Put duck, carrots, potatoes, turnips, beets, celery, shallots, garlic, and 3 teaspoons oil into a large bowl.
3.  Season to taste with chopped herbs, salt, and pepper.
4.  Toss to combine.
5.  Oil a 9- x 14-inch roasting pan with the remaining oil.
6.  Remove duck legs from bowl and place them into the baking dish.
7.  Pour ½ cup of stock or wine into the baking dish.
8.  Roast the legs for 30 minutes, turning once so they will brown evenly.
9.  Add the seasoned vegetables and the remaining stock or wine to the roasting pan with the duck legs.
10.  Roast for another 45 minutes or until the legs and vegetables are browned and cooked through.

By Nora Pouillon

Warm Frisée, Radicchio, and Bacon Salad with Garlic-Thyme Vinaigrette

Serves 4Ingredients
4 ounces frisée, washed and spun dry
8 ounces radicchio, washed and spun dry
4 ounces bacon, thinly sliced and cut into 1-inch pieces
12 small garlic cloves, thinly sliced
2 tablespoons water
2 tablespoons red wine vinegar
1 tablespoon thyme leaves
Sea salt
Freshly ground black pepper

1.  Tear the frisée and radicchio into bite-size pieces and put them into a medium bowl.
2.  Sauté the bacon over medium heat for 3–4 minutes to render some fat.
3.  Add the garlic and sauté for about 2 more minutes, stirring frequently, until the garlic is golden and the bacon is crisp.
4.  Remove the bacon and garlic with a slotted spoon and drain onto paper towels.
5.  Pour off some of the bacon fat, leaving about 4 tablespoons in the sauté pan.
6.  Add the water, vinegar, and thyme to the sauté pan and season to taste with salt and pepper. Use the salt sparingly—the bacon is already salty. Bring the dressing to a boil and pour over the lettuces.
7.  Toss to combine.

By Chef Nora Pouillon


Lemon Poppy Seed Cake with Warm Prune-Port CompoteIngredients

Lemon Poppy Seed Cake
1 tablespoon poppy seeds
4 eggs
1? cups sugar
¾ cup canola oil
1? cups unbleached flour
1? teaspoons baking powder
? teaspoon salt
? cup milk
Zest of 2 lemons

Prune-Port Compote
1½ cups ruby port
4 whole cloves
Peel from 1 lemon
2-inch piece of cinnamon stick
2 cardamom pods
½-inch piece of ginger, peeled and chopped
½ pound dried prunes, pitted


Lemon Poppy Seed Cake
1.  Preheat oven to 325° F. Toast the poppy seeds for 1 minute in a dry sauté pan, shaking and stirring the pan so as to not burn the seeds. Allow to cool.
2.  Put the eggs, sugar, and oil in the bowl of an electric mixer with a paddle attachment. Mix until smooth, about 2 minutes. You can also mix by hand with a whisk. Add the flour, baking powder, salt, and poppy seeds, and mix for one more minute or until well combined.
3.  Add the milk and lemon peel and mix one last minute. Scrape the sides and bottom of the mixing bowl to make sure the batter is thoroughly combined.
4.  Oil an 8-inch springform pan. Pour the cake batter into the pan and bake for 50 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let the cake sit in the pan for 10 minutes, then turn it out on a cake rack to finish cooling.

Prune-Port Compote
1.  Pour the port into a medium, nonreactive saucepan and add the cloves, lemon peel, cinnamon stick, cardamom, and ginger. Bring to a boil. Add the prunes, reduce the heat, and simmer for 15 minutes or until the fruit is soft.
2.  To serve, ladle some of the juice from the prune compote into shallow dessert bowls, then set a piece of poppy seed cake on top. Add three or four prunes to each bowl.

By Chef Nora Pouillon