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
Recipes as an idea can be tracked back into distant history, in truth as far back as the early Egyptians, and possibly even further than that. However, sadly, these ancient records were just simple pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to food historians are a few clay tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Continuing our culinary historical journey, we have two books dating from the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are nothing to do with the curry that is served today, but rather recipes for the types of food eaten by the rich and powerful of those days. Over the succeeding few centuries, the wealthy families of Europe tried to offer the most exotic banquets, and as a consequence, cooks and their recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that formal cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and recording the recipes of their peers. When we get to the 20th century, recipe books were starting to become popular due to more people being able to read, people having more free time and having more money to spend. |
We hope you enjoy this Braised Breast Of Duck_Chicken With Peaches recipe.
