1 tbsp light vegetable oil like safflower
2 tbsp butter
3 medium size firm mushrooms,sliced
2 duck or chicken livers
4 to 6 - half breasts of duck or chic, ken,skinned and bo
1/2 tsp finely chopped fresh garlic
2 tbsp grated orange rind
1 tsp tomato paste
1 tsp meat flavoring
1 cup strong chicken stock
1/4 cup orange juice
1 tbsp light honey
3/4 cup pureed fresh peaches
1 tsp guava or red currant jelly
1/2 cup hollandaise sauce or 1/3 - cup heav, y cream,whipped
4 to 6 - fresh peaches,peeled and qua, rtered
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.
Reduce heat to low, add 1 Tb butter and melt it. 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 puree 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. Slice livers neatly and arrange as garnish
on top of dish.
Makes 4 to 6 servings.
Servings: 4 servings
Braised Breast Of Duck/Chicken With Peaches Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Duck; Fruit; Meat
The History of Recipes
Written recipes as an idea can be found way back into antiquity, at least as far back into recorded history as the Egyptians, and quite possibly further than that. In practice though, these, old cook books were just basic pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to experts is a series of clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a few documents which described recipes cooked by the Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, main course and desserts, something that is very familiar to us today. Aspicius also informs us how the ancient Romans used a good variety of herbs, including a few that will be familiar to modern chefs like basil, rue and parsley. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from middle-east cuisine, including spices like coriander, basil and rosemary. These new spices and herbs caused a torrent in books on cookery, some of which still exist in private libraries. By the time we get to the 20th century, cook books were starting to become popular mostly due to higher levels of literacy, people having increased free time and having more disposable income. The introduction of the TV gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Braised Breast Of Duck_Chicken With Peaches recipe.
