| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Poultry | 5 | Servings | |
INGREDIENTS
| 1 | T | Light vegetable oil |
| 3 | Medium-size firm mushrooms, s | |
| 4 | Half breasts of duck, boned | |
| 2 | T | Grated orange rind |
| 1 | t | Meat flavoring |
| 1/4 | c | Orange juice |
| 3/4 | c | Pureed fresh peaches |
| 1/3 | c | Heavy cream, whipped |
| 2 | T | Butter |
| 2 | Duck livers | |
| 1/2 | t | Finely chopped fresh garlic |
| 1 | t | Tomato paste |
| 1 | c | Strong chicken stock |
| 1 | T | Light honey |
| 1 | t | Guava or red currant jelly |
| 4 | Fresh peaches, quartered |
INSTRUCTIONS
Directions: 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. 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: 255
Calories From Fat: 116
Total Fat: 13.1g
Cholesterol: 77.5mg
Sodium: 49.8mg
Potassium: 457.2mg
Carbohydrates: 22.6g
Fiber: 3.3g
Sugar: 19.6g
Protein: 13.9g