Real Recipes From Real Home Cooks ®

braised breast of duck with peaches

yield 5 serving(s)

Ingredients For braised breast of duck with peaches

  • 1 Tbsp
    vegetable oil
  • 1 tsp
    jelly, red currant
  • 1 Tbsp
    honey
  • 1 c
    chicken stock
  • 1 tsp
    tomato paste
  • 1/2 tsp
    garlic cloves, coarsely chopped
  • 2
    duck livers
  • 2 Tbsp
    butter
  • 1 c
    heavy cream, whipped
  • 3/4 c
    peaches, fresh pureed
  • 1/4 c
    orange juice
  • 1 tsp
    meat flavoring
  • 2 Tbsp
    rind of orange, grated
  • 2
    duck breasts, halved and boned
  • 3
    mushrooms
  • 4
    peaches, quartered

How To Make braised breast of duck with peaches

  • 1
    In deep heavy pot, heat oil.
  • 2
    Add 1 tablespoon butter. Let it melt and foam.
  • 3
    Add mushrooms. Stir over high heat 2 minutes then remove mushrooms with slotted spoon and set aside.
  • 4
    Brown livers; remove and set aside.
  • 5
    Lightly brown duck breasts on both sides and remove from pan.
  • 6
    Reduce heat to low. Add 1 tablespoon butter and melt it.
  • 7
    Add garlic and orange rind; Stir over low heat 2 minutes.
  • 8
    Add tomato paste and meat flavoring. Blend.
  • 9
    Add stock, orange juice and honey. Stir over moderate heat until mixture boils.
  • 10
    Add peach puree and jelly. Bring to a boil.
  • 11
    Place breasts in pot and coat with sauce. Cook over low heat about 20 minutes or until done.
  • 12
    Arrange breasts on heat-proof serving platter or gratin dish.
  • 13
    Whisk whipped cream into sauce. Add mushrooms and peaches.
  • 14
    Spoon sauce mixture over breasts. Brown top lightly until broiler.
  • 15
    Slice livers neatly and arrange as garnish on top of dish.

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