Braised Duck, Lemon Cake, Carrot-Ginger Soup

My husband and I had a great duck with wine sauce at Surf and Sand Hotel in Laguna Beach. I’d love to surprise my husband with a dish prepared at home.

--MARIANA

DEAR MARIANA: Your request was answered by the Surf and Sand staff. You can use the risotto as a bed for the duck or serve it on the side with this or any other roast.

BRAISED DUCK WITH PORT WINE AND SHALLOT SAUCE

1 (4-pound) duck

2 tablespoons olive oil

1/2 cup chopped celery

1/2 cup chopped carrot

1/2 cup chopped onion

Herbed Risotto

Port Wine and Shallot Sauce

Rosemary springs

Thyme sprigs

Remove duck thighs and legs from carcass and separate breasts. In medium skillet, sear breasts, skin-side down, in oil over high heat. Remove breasts from pan, reserving pan drippings.

Place breasts, legs and thighs in roasting pan over bed of celery, carrot and onion. Roast at 400 degrees until duck pieces are crisp, about 40 minutes. Remove duck from pan. Add cooked Herbed Risotto to pan drippings and vegetables, warming through on medium heat. Season to taste with salt and pepper.

Spoon Herbed Risotto mixture onto platter. Cover with duck legs and thighs to resemble shape of duck. Slice and fan out breast of duck between legs and thighs along center of platter. Spoon Port Wine and Shallot Sauce over duck. Garnish with fresh rosemary and thyme sprigs. Makes 4 servings.

Each serving of duck, without sauce or risotto, contains about:

763 calories; 126 mg sodium; 129 mg cholesterol; 74 grams fat; 4 grams carbohydrates; 20 grams protein; 0.38 gram fiber.

Port Wine and

Shallot Sauce

2 shallots, sliced

1 sprigs thyme

1 bay leaves

1 clove garlic

2 tablespoons olive oil

1/2 cup Port

1 quart duck stock or 2/3 veal stock and 1/3 chicken stock

2 teaspoons cornstarch dissolved in 1/4 cup chicken stock

Salt, pepper

Wrap shallots, thyme, bay leaf, garlic and shallots in cheesecloth bag. Heat oil. Add herb bag and saute lightly 5 minutes.

Add wine and reduce by half. Add stock and reduce over low heat by half. Remove and discard herb bag. Add cornstarch slurry to sauce. Cook and stir to thicken slightly. Season to taste with salt and pepper. Makes 2 cups sauce.

Each 1-tablespoon serving contains about:

25 calories; 113 mg sodium; 0 cholesterol; 1 gram fat; 1 gram carbohydrates; 1 gram protein; 0.01 gram fiber.

Herbed Risotto

2 cups shiitake mushrooms, stems removed and mushrooms cut in strips

2 tablespoons butter

1 onion, diced

2 tablespoons chopped garlic

1 1/2 cups arborio rice

3 to 4 cups boiling duck or chicken stock

1 cup chopped mixed herbs such as basil, parsley, tarragon

In large skillet saute mushrooms in butter until tender. Remove mushrooms and set aside. Add onion and garlic to same skillet and saute until tender. Add rice and saute 3 minutes to coat well. Gradually add stock, 3/4 cup at time, allowing risotto to simmer before adding more liquid, until all liquid is used.

If underdone, add more liquid. Risotto should be creamy. Add herbs and reserved mushrooms. Spread on baking sheet to prevent further cooking. Makes about 4 cups risotto, or 6 servings.

Each serving contains about:

276 calories; 435 mg sodium; 10.6 mg cholesterol; 10 grams fat; 53 grams carbohydrates; 10.6 grams protein; 1.27 grams fiber.

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DEAR SOS: My recipe for lemon cake made in a Bundt pan and topped with a lemon glaze has been lost for some time. I wonder if you could reprint it.

--SHARON

DEAR SHARON: I’m not sure if this is the recipe you want, but we’re happy to share it in hopes it might do. Let us know.

LEMON-GLAZED LEMON CAKE

6 eggs, separated

3 cups sugar

1 cup butter

4 cups flour

1/2 teaspoon soda

1 cup sour cream

Juice and grated zest 1 lemon

Lemon Glaze

In bowl beat egg whites until foamy. Gradually beat in 1 1/2 cups sugar, beating until stiff but not dry. Cream butter with remaining 1 1/2 cups sugar until light and fluffy. Beat in egg yolks all at once. Combine flour and soda. Add to yolk mixture in thirds, alternating with sour cream. Stir in lemon juice and peel. Fold egg whites into yolk mixture.

Turn into greased and floured 9-inch tube pan. Bake at 325 degrees 1 to 1 1/2 hours or until done. Cool 20 minutes before removing from pan. Remove from pan and spoon Lemon Glaze over cake. Makes 10 to 12 servings.

Each of 10 servings contains about:

695 calories; 239 mg sodium; 187 mg cholesterol; 27 grams fat; 107 grams carbohydrates; 10 grams protein; 0.14 gram fiber.

Lemon Glaze

Finely grated zest 1 lemon

Juice of 1 1/2 lemons

1/2 cup sugar

1/2 cup water

Combine lemon zest and juice, sugar and water in small saucepan. Bring slowly to boil, then simmer gently 10 minutes. Use while still hot.

DEAR SOS: I lost my recipe for carrot-ginger soup when I downloaded my computer. Can you help?

--VIVIAN

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DEAR VIVIAN: Here’s the upbeat carrot-ginger soup you can re-enter into your computer. An added feature: It can be served hot or cold.

CARROT-GINGER SOUP

1/3 cup chopped green onions

1/4 cup butter

3 cups sliced carrots

1 teaspoon sugar

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 tablespoon flour

1/2 teaspoon salt

1/4 teaspoon freshly ground white pepper

2 cups water

1 1/2 cups orange juice

1/2 cup whipping cream

1 teaspoon lemon juice

Orange slices

Carrots, cut julienne

In large heavy saucepan, saute green onions in butter over medium heat. Cook until tender, about 3 to 4 minutes. Stir in carrots, sugar, ginger and cinnamon. Saute 3 more minutes.

Blend in flour, salt and white pepper. Toss until carrots are coated with flour. Cook 1 minute.

Add water and orange juice and bring to boil. Reduce heat to medium-low. Cover and simmer until carrots are tender, about 20 minutes. Cool slightly.

Transfer mixture to food processor or blender in batches. Puree until smooth. Pour into large bowl. Stir in whipping cream and lemon juice. Adjust seasonings to taste.

Cover and refrigerate several hours or overnight. Serve chilled or reheat just before serving. Serve garnished with orange slices and julienned carrots. Makes 4 servings.

Each serving contains about:

297 calories; 453 mg sodium; 72 mg cholesterol; 23 grams fat; 22 grams carbohydrates; 3 grams protein; 1.05 grams fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

You can also reach Rose Dosti on the Wining & Dining bulletin board on TimesLink, or by TimesLink e-mail at link99b. For information on TimesLink, call (800) 792-LINK, ext. 274.