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How To make Braised Breast Of Duck/Chicken with Peaches
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.= =20
How To make Braised Breast Of Duck/Chicken with Peaches's Videos
Pine Nut Relish Duck Breast with Amanda Freitag | Simply Ming Season 17 | Lifestyle Food & Travel
Amanda Freitag, known for her role as a judge on Chopped, Amanda prepares Duck Breast with Pine Nut Relish, followed by Ming who does a Tea-Smoked Duck Breast with Gingered Peaches and Watercress Salad. It’s duck two ways!
Take your home cooking to a whole new level. The James Beard and Emmy Award-nominated series features mouthwatering recipes, celebrity appearances and culinary road trips – all inspired by Ming Tsai's signature East-West culinary style.
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Roasted Duck with Figs
Full recipe available at
We don’t eat duck often enough and we should. So why don’t we do some braising this time? First by roasting the duck meat for 20 minutes at high temperature, then by searing it and, finally, by cooking it for 90 minutes over low heat. Then let’s serve it along with the veggies and a few raw figs.
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Farm To Fork - Luv-A-Duck Crispy Skin Duck Breast with Peach Tarragon and Honey Recipe
Crispy skin duck breast with a sweet pairing of peach tarragon and honey.
Pan-Roasted Chicken Breast with Tomato, Peach & Corn Salad | Nathan Weida & Spencer Crawford
Welcome to The Chef's Kitchen Healthy Fine Dining Series. We are in the kitchen with Chef Nathan Weida & Chef Spencer Crawford of Spinnerstown Inn where we will be making Pan-Roasted Chicken Breast with Tomato, Peach & Corn Salad. Also in the kitchen is Dr. Brittany Kuperavage, of St. Luke’s University Health Network along with the Pocono Mountain Visitor Bureau.
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Julia & Jacques Cooking at Home (Duck)
Julia & Jacques Cooking at Home (Duck)
Jacques Pepin
Julia Child
Full episode
How to Make Duck à l'Orange the Right Way
Modern duck à l'orange recipes often call for a syrupy-sweet sauce. But the original form of the dish calls for an acrobatic balancing act of acid, bitter, sugar, and fat, perfectly suited to cutting through the richness of the roasted duck. Daniel Gritzer shows you some classic French techniques to make a spectacular sauce for your holiday bird.
RECIPE:
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