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Braised Breast of Duck/chicken with Peaches

Braised Breast of Duck/chicken with Peaches is built on Light Vegetable Oil Like Safflower, Butter, Md Size Firm Mushrooms Sliced, Duck Or Chicken Livers, and Fresh Garlic. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 2 tbsp
• 3
• 2
• 1/2 tsp
• 2 tbsp
• 1
• 1
• 1 cup
• 1/4 cup
• 1 tbsp
• 3/4 cup
• 1
• 1/2 cup
• 4

Method (preview)

1. 1

   In deep, heavy pot, heat oil. Add 1 Tb butter and let it melt and foam.=

2. 2

   Add mushrooms.

3. 3

   Stir over high heat 2 minutes.

4. 4

   Remove mushrooms with= slotted spoon and set aside.

5. 5

   Brown livers; remove and set aside.

6. 6

   Lightly= brown duck or chicken on both sides and remove from pan.

7. 7

   Reduce heat to= low, add 1 Tb butter and melt it.

8. 8

   Add garlic and orange rind.

9. 9

   Stir over= low heat 2 minutes.

10. 10

    Add tomato paste and meat flavorings and blend.

11. 11

    Add= stock, orange juice and honey and stir over moderate heat until mixture= boils.

12. 12

    Add peach puree and jelly and bring to a boil.

13. 13

    Place breasts in= pot and coat with sauce.

14. 14

    Cook over low heat about 20 minutes or until= done.

15. 15

    Arrange breasts on heatproof serving platter.

16. 16

    Whisk Hollandaise= sauce or whipped cream into sauce.

17. 17

    Add mushrooms and peaches.

18. 18

    Spoon sauce= mixture over breasts and brown top lightly under broiler.

19. 19

    Slice livers= neatly and arrange as garnish on top of dish.