Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Light vegetable oil like 1 ts Meat flavoring
-safflower 1 c Strong chicken stock
2 tb Butter 1/4 c Orange juice
3 md Size firm mushrooms,sliced 1 tb Light honey
2 Duck or chicken livers 3/4 c Pureed fresh peaches
4 To 6 - half breasts of duck 1 ts Guava or red currant jelly
-or chicken,skinned and 1/2 c Hollandaise sauce or 1/3 -
-boned -cup heavy cream,whipped
1/2 ts Finely chopped fresh garlic 4 To 6 - fresh peaches,peeled
2 tb Grated orange rind -and quartered
1 ts Tomato paste

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.

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