Duck & Chicken
Yield
4 servingsPrep
20 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | tablespoons |
butter
|
|
| 3 | medium |
mushrooms
sliced |
|
| 2 | each |
duck livers
|
* |
| 4 | each |
chicken breasts
|
|
| 2 | tablespoons |
orange zest
grated |
|
| 1 | teaspoon |
tomato paste
|
|
| 1 | teaspoon |
meat flavoring
|
* |
| 1 | cup |
chicken broth
|
|
| ¼ | cup |
orange juice
|
|
| ¾ | cup |
peaches
pureed |
*
|
| ½ | cup |
hollandaise sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 3E+1 | ml |
butter
|
|
| 3 | medium |
mushrooms
sliced |
|
| 2 | each |
duck livers
|
* |
| 4 | each |
chicken breasts
|
|
| 3E+1 | ml |
orange zest
grated |
|
| 5 | ml |
tomato paste
|
|
| 5 | ml |
meat flavoring
|
* |
| 237 | ml |
chicken broth
|
|
| 59 | ml |
orange juice
|
|
| 177 | ml |
peaches
pureed |
*
|
| 118 | ml |
hollandaise sauce
|
* |
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.
