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