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
Transcribed cooking instructions as a concept can be found way back into history, in truth as far back into history as ancient Egypt, and possibly even further than that. Having said that, sadly, these ancient cookbooks were just primitive pictorial recipes for food preparation.
As our culinary historical trip moves to more modern times we have some books which appeared in the 1300s : a recipe book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian food that is familiar to us all today, but instead descriptions of the types of food prepared for the upper classes of that period. By the arrival of the twentieth century, cooking books are greatly in demand mostly as a result of more people being able to read, leisure time and disposable income. |
We hope you enjoy this Braised Breast Of Duck_Chicken With Peaches recipe.
