Duck and Chicken

Yields:	4 servings
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	Preparation	20 minutes
	Cooking	45 minutes
	Ready In	1 hours

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Ingredients

1	tablespoon	vegetable oil
2	tablespoons	butter
3	medium	mushrooms	sliced
2	each	duck livers
4	each	chicken breast
2	tablespoons	orange zest	grated
1	teaspoon	tomato paste
1	teaspoon	meat flavoring
1	cup	chicken broth
1/4	cup	orange juice
3/4	cup	peaches	pureed
1/2	cup	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 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.

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Member Review

Hawaiian Sweet Bread

I made all Hawaiian food and this was with it. I loved smelling this cooking throughout the house, and it was divine. I froze two of the loaves, because I was told do not give it away, save it. *S* Oh well will have to make double next time.

Reviewed by ladyfe