Braised Breast Of Duck/chicken With Peaches
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | T | Light vegetable oil like |
| safflower | ||
| 2 | T | Butter |
| 3 | Size firm mushrooms, sliced | |
| 2 | Duck or chicken livers | |
| 4 | To 6 – half breasts of duck | |
| or chickenskinned and | ||
| boned | ||
| 1/2 | t | Finely chopped fresh garlic |
| 2 | T | Grated orange rind |
| 1 | t | Tomato paste |
| 1 | t | Meat flavoring |
| 1 | c | Strong chicken stock |
| 1/4 | c | Orange juice |
| 1 | T | 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 creamwhipped | ||
| 4 | To 6 – fresh peaches, peeled | |
| and quartered |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 350
Calories From Fat: 167
Total Fat: 19g
Cholesterol: 103.5mg
Sodium: 267.6mg
Potassium: 587.8mg
Carbohydrates: 30.1g
Fiber: 4.2g
Sugar: 24.6g
Protein: 18.1g