Recipe - Braised Breast Of Duckchicken With Peaches

1 tablespoon Light vegetable oil like
safflower
2 tablespoon Butter
3 md Size firm mushrooms, cut or sliced up
2 Duck or chicken livers
4 To 6 half breasts of duck
or chicken,skinned and
boned
One half teaspoon Finely chopped fresh garlic
2 tablespoon Grated orange rind
1 teaspoon Tomato paste
1 teaspoon Meat flavoring
1 cup Strong chicken stock
One fourth cup Orange juice
1 tablespoon Light honey
Three fourths cup Pureed fresh peaches
1 teaspoon Guava or red currant jelly
One half cup Hollandaise sauce or 1/3
cup heavy cream,whipped
4 To 6 fresh peaches,peeled
and quartered

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