Duck & Chicken

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.