1 tablespoon vegetable oil
3 medium-size firm mushrooms
4 half breasts of duck, boned
2 tablespoons grated orange rind
1 teaspoon meat flavoring
1/4 cup orange juice
3/4 cup pureed fresh peaches
1/3 cup heavy cream, whipped
2 tablespoons butter
2 duck livers
1/2 teaspoon finely chopped fresh garlic
1 teaspoon tomato paste
1 cup strong chicken stock
1 tablespoon honey
1 teaspoon guava or red currant jelly
4 fresh peaches, quartered
Servings: 6
1. In deep heavy pot, heat oil. Add 1 tablespoon butter. Let it melt and foam. Add mushrooms. Stir over high heat 2 minutes. Remove mushrooms with slotted spoon and set aside.
2. Brown livers; remove and set aside.
3. Lightly brown duck breasts on both sides and remove from pan.
4. Reduce heat to low; add 1 tablespoon butter and melt it. Add garlic and orange rind. Stir over low heat 2 minutes. Add tomato paste and meat flavoring. Blend. Add stock, orange juice and honey. Stir over moderate heat until mixture boils. Add peach puree and jelly. Bring to a boil.
5. Place breasts in pot and coat with sauce. Cook over low heat about 20 minutes or until done.
6. Arrange breasts on heat-proof serving platter or gratin dish.
7. 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.
3 medium-size firm mushrooms
4 half breasts of duck, boned
2 tablespoons grated orange rind
1 teaspoon meat flavoring
1/4 cup orange juice
3/4 cup pureed fresh peaches
1/3 cup heavy cream, whipped
2 tablespoons butter
2 duck livers
1/2 teaspoon finely chopped fresh garlic
1 teaspoon tomato paste
1 cup strong chicken stock
1 tablespoon honey
1 teaspoon guava or red currant jelly
4 fresh peaches, quartered
Servings: 6
1. In deep heavy pot, heat oil. Add 1 tablespoon butter. Let it melt and foam. Add mushrooms. Stir over high heat 2 minutes. Remove mushrooms with slotted spoon and set aside.
2. Brown livers; remove and set aside.
3. Lightly brown duck breasts on both sides and remove from pan.
4. Reduce heat to low; add 1 tablespoon butter and melt it. Add garlic and orange rind. Stir over low heat 2 minutes. Add tomato paste and meat flavoring. Blend. Add stock, orange juice and honey. Stir over moderate heat until mixture boils. Add peach puree and jelly. Bring to a boil.
5. Place breasts in pot and coat with sauce. Cook over low heat about 20 minutes or until done.
6. Arrange breasts on heat-proof serving platter or gratin dish.
7. 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.
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