Braised Breast of Duck with Peaches
Yield
5 servingsPrep
40 minCook
50 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | each |
mushrooms
firm, medium size |
|
| 4 | each |
duck
half breasts, boned |
*
|
| 2 | tablespoons |
orange zest
grated |
|
| 1 | teaspoon |
meat flavoring
|
* |
| ¼ | cup |
orange juice
|
|
| ¾ | cup |
peaches
pureed fresh |
*
|
| ⅓ | cup |
heavy whipping cream
whipped |
|
| 2 | tablespoons |
butter
|
|
| 2 | each |
duck livers
|
* |
| ½ | teaspoon |
garlic
finely chopped fresh |
|
| 1 | teaspoon |
tomato paste
|
|
| 1 | cup |
chicken broth
strong |
|
| 1 | tablespoon |
honey
light |
|
| 1 | teaspoon |
guava jelly
or red currant jelly |
* |
| 4 | each |
peaches
fresh, quartered |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 3 | each |
mushrooms
firm, medium size |
|
| 4 | each |
duck
half breasts, boned |
*
|
| 3E+1 | ml |
orange zest
grated |
|
| 5 | ml |
meat flavoring
|
* |
| 59 | ml |
orange juice
|
|
| 177 | ml |
peaches
pureed fresh |
*
|
| 79 | ml |
heavy whipping cream
whipped |
|
| 3E+1 | ml |
butter
|
|
| 2 | each |
duck livers
|
* |
| 2.5 | ml |
garlic
finely chopped fresh |
|
| 5 | ml |
tomato paste
|
|
| 237 | ml |
chicken broth
strong |
|
| 15 | ml |
honey
light |
|
| 5 | ml |
guava jelly
or red currant jelly |
* |
| 4 | each |
peaches
fresh, quartered |
|
Directions
In deep heavy pot, heat oil.
Add 1 tablespoon 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 tablespoon 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 purée 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.
