Braised Breast Of Duck With Peaches
Ingredients| 1 tbsp light vegetable oil 3 medium-size firm mushrooms,s 4 half breasts of duck, boned 2 tbsp grated orange rind 1 tsp meat flavoring 1/4 cup orange juice 3/4 cup pureed fresh peaches 1/3 cup heavy cream,whipped 2 tbsp butter 2 duck livers 1/2 tsp finely chopped fresh garlic 1 tsp tomato paste 1 cup strong chicken stock 1 tbsp light honey 1 tsp guava or red currant jelly 4 fresh peaches, quartered |
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Directions: In deep heavy pot,heat oil.Add 1 tbs butter.Let it melt
and foam. Add mushrooms.Stir over high heat 2 minutes.Remove
mushrooms with slotted spoon and set aside.Brown livers;remove and
set aside. Lightly brown duck breasts on both sides and remove from
pan.Reduce heat to low;add 1 tbs butter and melt it.Add garlic and
orange rind. Stir over low heat 2 minutes.Add tomato paste and meat
flavoring.Blend. Add stick,orange juice and honey.Stir over moderate
heat until mixture boils.Add peach puree and jelly.Bring to a
boil.Place breasts in pot and coat with sauce.Cook over low heat
about 20 minutes or until done. Arrange breasts on heat-proof serving
platter or gratin dish.Whisk whipped cream into sauce.Add mushrooms
and peaches.Spoon sauce mixture over breasts.Brown top lightly until
broiler.Slice livers neatly and arrange as garnish on top of
dish.Makes 5 to 6 servings.
Servings:
5
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