~ Braised breast of duck with peaches Recipe ~

1 tb Light vegetable oil
      3    Medium-size firm mushrooms,s
      4    Half breasts of duck, boned
      2 tb Grated orange rind
      1 ts Meat flavoring
    1/4 c  Orange juice
    3/4 c  Pureed fresh peaches
    1/3 c  Heavy cream,whipped
      2 tb butter
      2    Duck livers
    1/2 ts Finely chopped fresh garlic
      1 ts Tomato paste
      1 c  Strong chicken stock
      1 tb Light honey
      1 ts Guava or red currant jelly
      4    Fresh peaches, quartered
 
  Directions: In deep heavy pot,heat oil.Add 1 tbs 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 tbs butter and melt it.Add garlic and orange rind. Stir over low heat 2
  minutes.Add tomato paste and meat flavoring.Blend. Add stick,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.Makes 5
  to 6 servings.