Braised Breast Of Duck with Peaches

Braised Breast Of Duck With Peaches

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  • 1 Tbsp
    vegetable oil
  • 3
  • 2
    duck breasts, halved and boned
  • 2 Tbsp
    rind of orange, grated
  • 1 tsp
    meat flavoring
  • 1/4 c
    orange juice
  • 3/4 c
    peaches, fresh pureed
  • 1 c
    heavy cream, whipped
  • 2 Tbsp
  • 2
    duck livers
  • 1/2 tsp
    garlic cloves, coarsely chopped
  • 1 tsp
    tomato paste
  • 1 c
    chicken stock
  • 1 Tbsp
  • 1 tsp
    jelly, red currant
  • 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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About Braised Breast Of Duck with Peaches

Other Tag: Quick & Easy

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