Braised Breast Of Duck/chicken With Peaches

Ingredients

16 ml vegetable oil like safflower
28 gr butter
3 slices size firm mushrooms
2 duck
1/2 breasts of duck
1 gr garlic
12 gr orange rind
6 gr tomato paste
3 gr meat flavoring
240 ml strong chicken stock
60 ml orange juice
16 ml honey
120 gr pureed peaches
5 gr guava
120 ml hollandaise sauce
6 peaches

Instructions

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.= =20