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Braised Breast Of Duck/Chicken with PeachesRecipe : Braised Breast Of Duck/Chicken with Peaches
Procedure :
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 t Tomato paste 1 t Meat flavoring 1 c Strong chicken stock 1/4 c Orange juice 1 tb Light honey 3/4 c Pureed fresh peaches 1 t 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 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.= =20 |
