Duck & Chicken
Submitted by mohd_arifs
Chicken breasts braised in a peach and orange sauce with sauteed mushrooms, duck livers, and a hollandaise finish. Browned under the broiler for a golden glaze, this is dinner party elegance in one pot.
YIELD
4 servingsPREP
20 minCOOK
45 minREADY
1 hrsThis recipe reads like something from a grand hotel dining room, but it comes together in about an hour on your stovetop. Chicken breasts get browned alongside duck livers and mushrooms, then braised in a sauce built from chicken stock, fresh orange juice, pureed peaches, and a touch of honey.
The sauce is where it gets truly special. Peach puree gives it a velvety, fruity body, while orange zest and tomato paste add brightness and depth. Right before serving, hollandaise sauce (or whipped cream, if you want to keep things simpler) gets whisked in, turning the whole thing rich and glossy.
A quick flash under the broiler gives the platter a golden, caramelized crown.
Pro Tips
- Brown the mushrooms over high heat quickly so they sear instead of steam. Crowded, wet mushrooms turn rubbery.
- The duck livers add a deep, savory richness to the sauce. If you can’t find them, chicken livers work as a substitute.
- Whisk the hollandaise in off the heat at the very end. Boiling it will break the emulsion and leave you with a greasy, separated sauce.
- Watch the broiler closely. You want a light golden top, not a charred one. Thirty seconds to a minute is usually all it takes.
Ingredients
Directions
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 purée 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.
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