Name: Braised Breast of Duck/chicken with Peaches
Ingredients: 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 ts Tomato paste; 1 ts Meat flavoring; 1 c Strong chicken stock; 1/4 c Orange juice; 1 tb Light honey; 3/4 c Pureed fresh peaches; 1 ts 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

Our religion is one which challenges the ordinary human standards by holding that the ideal of life is the spirit of a little child. We tend to glorify adulthood and wisdom and worldly prudence, but the gospel reverses all this. The gospel says that the inescapable condition of entrance into the divine fellowship is that we turn and become as a little child. As against our natural judgment we must become tender and full of wonder and unspoiled by the hard skepticism on which we so often pride ourselves. But when we really look into the heart of a child, willful as he may be, we are often ashamed. God has sent children into the world, not only to replenish it, but to serve as sacred reminders of something ineffably precious which we are always in danger of losing. The sacrament of childhood is thus a continuing revelation.

Elton Trueblood

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy		Poultry	4	Servings

INGREDIENTS

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	ts	Tomato paste
1	ts	Meat flavoring
1	c	Strong chicken stock
1/4	c	Orange juice
1	tb	Light honey
3/4	c	Pureed fresh peaches
1	ts	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

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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