Braised Breast of Duck/chicken with Peaches
| Yield: | 4 Servings |
| Categories: | Poultry |
| 1 | tb | Light vegetable oil like safflower |
| 2 | tb | Butter |
| 3 | md | Size firm mushrooms,sliced |
| 2 | Duck or chicken livers | |
| 4 | To 6 - half breasts of duck or chicken,skinned and boned | |
| 1/2 | ts | Finely chopped fresh garlic |
| 2 | tb | Grated orange rind |
| 1 | ts | Tomato paste |
| 1 | ts | Meat flavoring |
| 1 | c | Strong chicken stock |
| 1/4 | c | Orange juice |
| 1 | tb | Light honey |
| 3/4 | c | Pureed fresh peaches |
| 1 | ts | Guava or red currant jelly |
| 1/2 | c | Hollandaise sauce or 1/3 - cup heavy cream,whipped |
| 4 | To 6 - fresh peaches,peeled and quartered |
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