braised breast of duck with peaches
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yield
5 serving(s)
Ingredients For braised breast of duck with peaches
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1 Tbspvegetable oil
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1 tspjelly, red currant
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1 Tbsphoney
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1 cchicken stock
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1 tsptomato paste
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1/2 tspgarlic cloves, coarsely chopped
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2duck livers
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2 Tbspbutter
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1 cheavy cream, whipped
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3/4 cpeaches, fresh pureed
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1/4 corange juice
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1 tspmeat flavoring
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2 Tbsprind of orange, grated
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2duck breasts, halved and boned
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3mushrooms
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4peaches, quartered
How To Make braised breast of duck with peaches
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1In deep heavy pot, heat oil.
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2Add 1 tablespoon butter. Let it melt and foam.
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3Add mushrooms. Stir over high heat 2 minutes then remove mushrooms with slotted spoon and set aside.
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4Brown livers; remove and set aside.
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5Lightly brown duck breasts on both sides and remove from pan.
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6Reduce heat to low. Add 1 tablespoon butter and melt it.
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7Add garlic and orange rind; Stir over low heat 2 minutes.
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8Add tomato paste and meat flavoring. Blend.
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9Add stock, orange juice and honey. Stir over moderate heat until mixture boils.
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10Add peach puree and jelly. Bring to a boil.
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11Place breasts in pot and coat with sauce. Cook over low heat about 20 minutes or until done.
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12Arrange breasts on heat-proof serving platter or gratin dish.
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13Whisk whipped cream into sauce. Add mushrooms and peaches.
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14Spoon sauce mixture over breasts. Brown top lightly until broiler.
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15Slice livers neatly and arrange as garnish on top of dish.
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