Braised breast of duck with peaches
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Braised breast of duck with peaches
  Duck    Peaches    Poultry  
Last updated 6/12/2012 1:09:57 AM. Recipe ID 37054. Report a problem with this recipe.
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      Title: Braised breast of duck with peaches
 Categories: Poultry
      Yield: 5 Servings
 
      1 tb Light vegetable oil
      3    Medium-size firm mushrooms,s
      4    Half breasts of duck, boned
      2 tb Grated orange rind
      1 ts Meat flavoring
    1/4 c  Orange juice
    3/4 c  Pureed fresh peaches
    1/3 c  Heavy cream,whipped
      2 tb Butter
      2    Duck livers
    1/2 ts Finely chopped fresh garlic
      1 ts Tomato paste
      1 c  Strong chicken stock
      1 tb Light honey
      1 ts Guava or red currant jelly
      4    Fresh peaches, quartered
 
  Directions: In deep heavy pot,heat oil.Add 1 tbs butter.Let it melt
  and foam. Add mushrooms.Stir over high heat 2 minutes.Remove
  mushrooms with slotted spoon and set aside.Brown livers;remove and
  set aside. Lightly brown duck breasts on both sides and remove from
  pan.Reduce heat to low;add 1 tbs butter and melt it.Add garlic and
  orange rind. Stir over low heat 2 minutes.Add tomato paste and meat
  flavoring.Blend. Add stick,orange juice and honey.Stir over moderate
  heat until mixture boils.Add peach puree and jelly.Bring to a
  boil.Place breasts in pot and coat with sauce.Cook over low heat
  about 20 minutes or until done. Arrange breasts on heat-proof serving
  platter or gratin dish.Whisk whipped cream into sauce.Add mushrooms
  and peaches.Spoon sauce mixture over breasts.Brown top lightly until
  broiler.Slice livers neatly and arrange as garnish on top of
  dish.Makes 5 to 6 servings.
  




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Recipe ID 37054 (Apr 03, 2005)

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