| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Poultry |
5 |
Servings |
INGREDIENTS
| 1 |
tb |
Light vegetable oil |
| 3 |
|
Medium-size firm mushrooms,s |
| 4 |
|
Half breasts of duck, boned |
| 2 |
tb |
Grated orange rind |
| 1 |
ts |
Meat flavoring |
| 1/4 |
c |
Orange juice |
| 3/4 |
c |
Pureed fresh peaches |
| 1/3 |
c |
Heavy cream,whipped |
| 2 |
tb |
Butter |
| 2 |
|
Duck livers |
| 1/2 |
ts |
Finely chopped fresh garlic |
| 1 |
ts |
Tomato paste |
| 1 |
c |
Strong chicken stock |
| 1 |
tb |
Light honey |
| 1 |
ts |
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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