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Categories:
vegetable oil mushrooms duck orange rind orange juice peaches heavy cream butter livers fresh garlic tomato paste chicken stock honey currant jelly fresh peaches
Viewed: 54 - Published at: 3 years agoIngredients
- 1 Tbsp. Light vegetable oil
- 3 med -size hard mushrooms,s
- 4 x Half breasts of duck, boned
- 2 Tbsp. Grated orange rind
- 1 tsp Meat flavoring
- 1/4 c. Orange juice
- 3/4 c. Pureed fresh peaches
- 1/3 c. Heavy cream,whipped
- 2 Tbsp. Butter
- 2 x Duck livers
- 1/2 tsp Finely minced fresh garlic
- 1 tsp Tomato paste
- 1 c. Strong chicken stock
- 1 Tbsp. Light honey
- 1 tsp Guava or possibly red currant jelly
- 4 x Fresh peaches, quartered
Method
- Directions: In deep heavy pot,heat oil.Add in 1 tbs butter.Let it heat and foam.
- Add in mushrooms.Stir over high heat 2 min.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 in 1 tbs butter and heat it.Add in garlic and orange rind.
- Stir over low heat 2 min.Add in tomato paste and meat flavoring.Blend.
- Add in stick,orange juice and honey.Stir over moderate heat till mix boils.Add in peach puree and jelly.Bring to a boil.Place breasts in pot and coat with sauce.Cook over low heat about 20 min or possibly till done.
- Arrange breasts on heat-proof serving platter or possibly gratin dish.Whisk whipped cream into sauce.Add in mushrooms and peaches.Spoon sauce mix over breasts.Brown top lightly till broiler.Slice livers neatly and arrange as garnish on top of dish.Makes 5 to 6 servings.
