| Braised Breast of Duck/Chicken with Peaches
1 tablespoon of light vegetable oil
2 tablespoons of butter
3 medium size firm mushrooms, sliced
2 Duck or chicken livers
4 - 6 half breasts of duck
1/2 teaspoon of finely chopped fresh garlic
2 tablespoons of grated orange rind
1 teaspoon of tomato paste
1 teaspoon of meat flavoring
1 cup of strong chicken stock
1/4 cup of orange juice
1 tablespoon of light honey
3/4 cup of pureed fresh peaches
1 teaspoon of Guava or red currant jelly
1/2 cup of Hollandaise sauce
4 - 6 fresh peaches, peeled |
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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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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