Braised Breast Of Duck/Chicken With Peaches Recipe

• 1 Tbsp. Light vegetable oil like safflower
• 2 Tbsp. Butter
• 3 med Size hard mushrooms,sliced
• 2 x Duck or possibly chicken livers
• 4 x To 6 - half breasts of duck or possibly chicken,skinned and boned
• 1/2 tsp Finely minced fresh garlic
• 2 Tbsp. Grated orange rind
• 1 tsp Tomato paste
• 1 tsp Meat flavoring
• 1 c. Strong chicken stock
• 1/4 c. Orange juice
• 1 Tbsp. Light honey
• 3/4 c. Pureed fresh peaches
• 1 tsp Guava or possibly red currant jelly
• 1/2 c. Hollandaise sauce or possibly 1/3 - c. heavy cream,whipped
• 4 x To 6 - fresh peaches,peeled and quartered

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

vegetable oil, butter, mushrooms, chicken livers, chicken, fresh garlic, orange rind, tomato paste, chicken stock, orange juice, honey, peaches, currant jelly, hollandaise sauce, peaches

Taken from cookeatshare.com/recipes/braised-breast-of-duck-chicken-with-peaches-90404 (may not work)