Shop Black Friday Sale
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Entree
4 servings
30 minutes
55 minutes
Chef Andrew Faulkner
1 tablespoon light vegetable oil
2 tablespoons butter
3 medium firm mushrooms
2 duck livers
4 duck breasts (boned) half
1/2 teaspoon chopped garlic, finely chopped
2 tablespoons orange rind, grated
1 teaspoon tomato paste
1 teaspoon meat flavoring
1 cup chicken stock
1/4 cup orange juice
1 tablespoon light honey
3/4 cup organic peaches, pureed
1/3 cup heavy whipping cream
1 teaspoon guavas or red currant jelly
4 Saturn Peaches, quartered
In deep heavy pot, heat oil. Add 1 tablespoon butter. 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 breasts on both sides and remove from pan. Reduce heat to low; add 1 tablespoon butter and melt it. Add garlic and orange rind. Stir over low heat 2 minutes. Add tomato paste and meat flavoring. Blend. Add stock, orange juice and honey. Stir over moderate heat until mixture boils. Add peach puree and jelly. 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 heat-proof serving platter or gratin dish. Whisk whipped cream into sauce. Add mushrooms and peaches. Spoon sauce mixture over breasts. Brown top lightly until broiler.
Slice livers neatly and arrange as garnish on top of dish.
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