braised breast of duck with peaches

How To Make braised breast of duck with peaches

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