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Braised Breast Of Duck Chicken With Peaches


1 tbsp light vegetable oil like safflower
2 tbsp butter
3 medium size firm mushrooms,sliced
2 duck or chicken livers
4 to 6 - half breasts of duck or chic, ken,skinned and bo
1/2 tsp finely chopped fresh garlic
2 tbsp grated orange rind
1 tsp tomato paste
1 tsp meat flavoring
1 cup strong chicken stock
1/4 cup orange juice
1 tbsp light honey
3/4 cup pureed fresh peaches
1 tsp guava or red currant jelly
1/2 cup hollandaise sauce or 1/3 - cup heav, y cream,whipped
4 to 6 - fresh peaches,peeled and qua, rtered

In deep, heavy pot, heat oil. Add 1 Tb butter and 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 or chicken on both sides and remove from pan.
Reduce heat to low, add 1 Tb butter and melt it. Add garlic and
orange rind. Stir over low heat 2 minutes. Add tomato paste and meat
flavorings and blend. Add stock, orange juice and honey and stir over
moderate heat until mixture boils. Add peach puree and jelly and
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 heatproof
serving platter. Whisk Hollandaise sauce or whipped cream into sauce.
Add mushrooms and peaches. Spoon sauce mixture over breasts and brown
top lightly under broiler. Slice livers neatly and arrange as garnish
on top of dish.

Makes 4 to 6 servings.


Servings: 4



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