Ingredients:
1 tbs Light vegetable oil
3 Medium-size firm mushrooms
4 Half breasts of Duck,
boned
2 tbs Grated orange rind
1 tsp Meat flavoring
1/4 c orange juice
3/4 c Pureed fresh peaches
1/3 c Heavy Cream ,whipped
2 tbs Butter
2 Duck Livers
1/2 tsp Finely chopped fresh garlic
1 tsp tomato paste
1 c Strong chicken stock
1 tbs Light honey
1 tsp Guava or red currant jelly
4 Fresh peaches,
quartered
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In deep heavy pot,heat oil.
Add 1 tbs butter.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 breasts on both sides and remove from pan.
Reduce heat to low;add 1 tbs
butter and melt it.
Add garlic and orange rind.
Stir over low heat 2
minutes.Add tomato paste and meat flavoring.Blend.
Add stick,orange juice
and honey.
Stir over moderate heat until mixture boils.
Add peach puree and
jelly.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 heat-proof serving
platter or gratin dish.
Whisk whipped cream into sauce.
Add mushrooms and peaches.
Spoon sauce mixture over breasts.
Brown top lightly until broiler.
Slice livers neatly and arrange as garnish on top of dish.
Makes 5 to
6 servings.
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