Braised Breast of Duck/chicken with Peaches

Title: Braised Breast of Duck/chicken with Peaches
Categories: Chicken, Duck
Yield: 4 servings

1 tb Light vegetable oil 
1 ts Meat flavoring
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 -or chicken,skinned and boned
1 ts Guava or red currant jelly
1/2 c Hollandaise sauce or 1/3 -cup heavy cream,whipped
1/2 ts Finely chopped fresh garlic
4 To 6 - fresh peaches,peeled
2 tb Grated orange rind
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.