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Duck and Chicken



In deep, heavy pot, heat oil.
Add 1 Tb butter and 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 or chicken on both sides and remove from pan.
Add garlic and orange rind.
Stir over low heat 2 minutes.
Add tomato paste and meat flavorings and blend.
Add stock, orange juice and honey and stir over moderate heat until mixture boils.
Add peach puree and jelly and 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 heatproof serving platter.
Whisk Hollandaise sauce or whipped cream into sauce.
Add mushrooms and peaches.
Spoon sauce mixture over breasts and brown top lightly under broiler.