Near Dupont Circle, on an historic street corner in Washington, D.C, that comes almost to a point, Restaurant Nora beckons you into its warm embrace of farm-to-table tradition. A wonderful place! Here’s one of Nora’s recipes to warm body and soul.
Roasted Duck or Chicken Legs with Roasted Winter Vegetables
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
Freshly ground black pepper
1 cup chicken stock or white wine
Celery leaves for garnish
Preheat oven to 350° F.
Put duck, carrots, potatoes, turnips, beets, celery, shallots, garlic, and 3 teaspoons oil into a large bowl.
Season to taste with chopped herbs, salt, and pepper.Toss to combine.Oil a 9- x 14-inch roasting pan with the remaining oil.
Remove duck legs from bowl and place them into the baking dish.
Pour ½ cup of stock or wine into the baking dish.Roast the legs for 30 minutes, turning once so they will brown evenly.
Add the seasoned vegetables and the remaining stock or wine to the roasting pan with the duck legs.Roast for another 45 minutes or until the legs and vegetables are browned and cooked through.
- Recipes from Chef Nora Pouillon via Organic Connections Magazine