Braised Breast of Duck with Peaches

90 minutes Prep: 40 minutes Cook: 50 minutes

176 calories per serving view nutrition facts

5 servings suggest servings

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Ingredients

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
1/4	cup	orange juice
3/4	cup	peaches	pureed fresh
1/3	cup	heavy whipping cream	whipped
2	tablespoons	butter
2	each	duck livers
1/2	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

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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Nutrition Facts

Serving Size 215g

Amount per Serving

Calories 176 56% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 24mg	8%
Sodium 106mg	4%
Total Carbohydrate 19.0g	6%
Dietary Fiber 2.0g	9%
Sugars 15.0g
Protein 3.0g	6%

Vitamin A	14%		Vitamin C	27%
Calcium	2%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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