Duck and Chicken

• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 3 medium mushrooms sliced
• 2 each duck livers
• 4 each chicken breasts
• 2 tablespoons orange zest grated
• 1 teaspoon tomato paste
• 1 teaspoon meat flavoring
• 1 cup chicken broth
• 1/4 cup orange juice
• 3/4 cup peaches pureed
• 1/2 cup hollandaise sauce

1. In deep, heavy pot, heat oil.
2. Add 1 Tb butter and let it melt and foam.
3. Add mushrooms.
4. Stir over high heat 2 minutes.
5. Remove mushrooms with slotted spoon and set aside.
6. Brown livers; remove and set aside.
7. Lightly brown duck or chicken on both sides and remove from pan.
8. Add garlic and orange rind.
9. Stir over low heat 2 minutes.
10. Add tomato paste and meat flavorings and blend.
11. Add stock, orange juice and honey and stir over moderate heat until mixture boils.
12. Add peach puree and jelly and bring to a boil.
13. Place breasts in pot and coat with sauce.
14. Cook over low heat about 20 minutes or until= done.
15. Arrange breasts on heatproof serving platter.
16. Whisk Hollandaise sauce or whipped cream into sauce.
17. Add mushrooms and peaches.
18. Spoon sauce mixture over breasts and brown top lightly under broiler.

vegetable oil, butter, mushrooms, duck livers, chicken breasts, orange zest, tomato paste, chicken broth, orange juice, peaches pureed, hollandaise sauce

Taken from recipeland.com/recipe/v/duck-chicken-46351 (may not work)