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Categories:
vegetable oil butter mushrooms duck livers chicken breasts orange zest tomato paste chicken broth orange juice Peaches Pureed Hollandaise sauce
Viewed: 14 - Published at: 8 years agoIngredients
- 1 tablespoon vegetable oil
- 2 tablespoons butter
- 3 medium mushrooms sliced
- 2 each duck livers
- 4 each chicken breasts
- 2 tablespoons orange zest grated
- 1 teaspoon tomato paste
- 1 teaspoon meat flavoring
- 1 cup chicken broth
- 1/4 cup orange juice
- 3/4 cup peaches pureed
- 1/2 cup hollandaise sauce
Method
- 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.
- 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.
