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