Recipes: Baking and cooking with duck eggs

ALMOND AND MASCARPONE BUNDT CAKE

Serves 12 to 14.

Note: To prepare orange powder, use a microplane to zest 3 oranges, reserving zest on a parchment-lined baking sheet. Place zest in a cool area to dry for a day or two. Using a mortar and pestle, crush dried zest into a fine powder; store up to 3 months in an airtight container. From "Shefzilla: Conquering Haute Cuisine at Home" by Stewart Woodman (Borealis Books, $27.95).

For cake:

• 3 c. flour, plus extra for pan

• 1/2 c. almond flour

• 11/4 tsp. coarse salt

• 1 c. (2 sticks) butter, at room temperature, plus extra for pan

• 3 c. granulated sugar

• 6 eggs, at room temperature

• 2 tsp. lemon zest

• 1 tbsp. freshly squeezed lemon juice

For glaze:

• 1/3 c. freshly squeezed lemon juice

• 1/2 tsp. orange powder (see Note)

• 2 c. powdered sugar

Directions

In a large bowl, whisk together flour, almond flour, salt and baking soda and reserve. In a bowl of an electric mixer on medium-high speed, beat butter and granulated sugar until pale and fluffy.

Add eggs, 1 at a time, beating well after each addition. Add lemon zest and lemon juice and mix until fully incorporated. Increase speed to high and beat until ingredients are smooth and well incorporated, about 2 to 3 minutes. Reduce speed to low and add 1/3 of dry ingredients, followed by 1/3 of mascarpone, scraping sides of bowl as needed. Repeat twice more, alternating ingredients and ending with mascarpone, mixing until well combined but not overmixed.

Pour batter into prepared pan and bake until cake is golden brown and a cake tester inserted near the center comes out clean, about 90 to 105 minutes. Remove to a wire rack and cool for about 15 minutes, then invert cake onto a wire rack and cool at least 1 hour before adding glaze.

To prepare glaze: In a large bowl, whisk lemon juice, orange powder and powdered sugar, adding a little water if mixture seems thick. Drizzle glaze over cooled cake, slice and serve.

Nutrition information per each of 14 servings:

Carbohydrates83 gSaturated fat12 gCalcium54 mg

Protein8 gCholesterol130 mgDietary fiber1 g

Diabetic exchanges per serving: 2 bread/starch, 3 1/2 other carb, 4 1/2 fat.

SUMMER TOMATO PUDDING

Serves 4 to 6.

For tomato sauce:

• Extra-virgin olive oil

• 1/2 medium to large onion, cut into 1/4-in. dice

• Salt and freshly ground black pepper

• Very generous pinch of hot red pepper flakes

• 3 tightly packed tbsp. freshly torn basil

• 13/4 to 2 lb. good-tasting tomatoes, cored and coarsely chopped (do not need to seed or peel), or 1 (28-oz.) can whole tomatoes with their liquid

For custard:

• 8-in. piece of baguette, a couple of days old, if possible, cut into 1-in.-thick rounds

• 5 eggs, beaten

• 1/8 tsp. freshly ground black pepper

• 1/8 to 1/4 tsp. freshly grated nutmeg

• 1 c. half-and-half (or heavy cream)

• 1 c. whole or skim milk

• 1/3 c. freshly grated Parmigiano-Reggiano cheese

• 1/3 c. crumbled feta cheese, divided

• 4 oz. firm, fresh, whole-milk sheep or cow cheese, or cream cheese, thinly sliced, divided

• 10 fresh basil leaves, torn

• 1/4 c. pitted nicoise olives

• 1 c. halved grape tomatoes or sliced tomatoes

To prepare tomato sauce: Coat a 4-quart saucepan with a thin film of olive oil. Heat over medium-high heat. Add onion with some salt, black pepper and red pepper flakes and cook until golden, about 4 minutes. Stir in garlic and basil and cook for 30 seconds. Stir in tomatoes, breaking them up as they go into the pan. Bring sauce to a lively bubble and cook, uncovered, until thick, 10 to 15 minutes, stirring often. Taste for seasoning, cover and set aside for 15 to 20 minutes (or refrigerate up to 24 hours).

To prepare custard: Preheat oven to 325 degrees. While sauce cooks, oil an 8-inch square ceramic baking dish. Cover bottom of dish completely with bread slices. In a large bowl, whisk eggs, salt, pepper, nutmeg, half-and-half (or heavy cream), milk and cheese. Pour half of custard over bread and let it soak in for 10 minutes.

Sprinkle with 3 tablespoons of feta cheese and half of the slices of fresh cheese. Tuck in half of basil leaves.

Cover with tomato sauce. Pour in rest of custard, scatter olives over custard, and push tomatoes and remaining basil into custard. Cover with remaining slices of fresh cheese and sprinkle with remaining feta cheese.

Cover with foil and bake 45 minutes. Increase heat to 375 degrees and bake for 25 to 30 minutes. Remove aluminum foil and bake until an instant-read thermometer inserted in center of pudding reads 200 to 210 degrees, about 20 minutes. Remove from oven and rest at room temperature for 15 minutes. Serve hot or just warm.

Calories360Fat20 gSodium820 mgSaturated fat10 g

Carbohydrates27 gCalcium350 mg

Protein19 gCholesterol200 mgDietary fiber3 g

Diabetic exchanges per serving: 2 vegetable, 1 bread/starch, 2 medium-fat meat, 2 fat.

CORN PANCAKES WITH SOUR CREAM AND CHIVES

Note: Leftover pancakes can be stored in a covered container in the refrigerator. Reheat in a frying pan with melted butter over low heat. From "Heirloom Cooking With the Brass Sisters" by Marilynn Brass and Sheila Brass.

• 1 c. flour

• 2 tsp. baking powder

• 3/4 tsp. salt

• 1/4 tsp. coarsely ground black pepper

• 1/2 c. milk

• 1 tbsp. butter, melted

• 1 c. cooked corn (fresh, frozen or canned)

• 2 tbsp. butter, at room temperature, plus more if necessary

• 1 c. sour cream

Directions

In a medium bowl, combine flour, baking powder, salt and pepper. In a large bowl, whisk egg yolks. Whisk in milk and melted butter. Add flour mixture and stir to gently combine. Fold in corn.

In an electric mixer fitted with a whisk attachment, beat egg whites on medium-high speed until stiff peaks form. Fold egg whites into batter.

Melt 2 tablespoons butter in a large frying pan over medium heat. Spoon 1 tablespoon batter into pan for each pancake, pressing down gently on pancakes once they are formed to make them thinner.

Cook pancakes until tops begin to bubble around the edges, about 2 minutes. Turn and cook until undersides are golden brown. Repeat with remaining batter, adding butter to pan as necessary. Serve immediately, topped with sour cream and chives, or keep warm on a tray in a 200-degree oven for up to 15 minutes.

Calories195Fat12 gSodium430 mg

Carbohydrates18 gSaturated fat7 gCalcium130 mg

Protein5 gCholesterol74 mgDietary fiber1 g