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BRAISED BREAST OF DUCK/CHICKEN WITH PEACHES

Category:    Chicken
Yield: 4 servings
 
      1 tb Light vegetable oil like            1 ts Meat flavoring
           -safflower                          1 c  Strong chicken stock
      2 tb Butter                            1/4 c  Orange juice
      3 md Size firm mushrooms,sliced          1 tb Light honey
      2    Duck or chicken livers            3/4 c  Pureed fresh peaches
      4    To 6 - half breasts of duck         1 ts Guava or red currant jelly
           -or chicken,skinned and           1/2 c  Hollandaise sauce or 1/3 -
           -boned                                   -cup heavy cream,whipped
    1/2 ts Finely chopped fresh garlic         4    To 6 - fresh peaches,peeled
      2 tb Grated orange rind                       -and quartered
      1 ts Tomato paste                   
 
  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.
 

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