Poultry

Braised Breast of Duck with Peaches

Ingredients   
1    tablespoon vegetable oil    
3    each mushrooms, firm, medium size
4    each duck, half breasts, boned    
2    tablespoons orange rind, grated    
1    teaspoon    meat flavoring    
1/4    cup orange juice    
3/4    cup peaches, pureed fresh    
1/3    cup heavy cream, whipped    
2    tablespoons butter
1/2    teaspoon    garlic, finely chopped fresh    
1    teaspoon    tomato paste
1    cup chicken stock, strong
1    tablespoon honey, light    
1    teaspoon    guava jelly, or red currant jelly    
4    each peaches, fresh, 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.  Lightly brown duck breasts on both sides and remove from pan.  Season the duck breast on both sides.  Cook skin side down over medium low heat for 10-12 minutes, or until skin is crispy. Once skin is crispy turn over duck breast and continue to cook for one more minute.

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 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 under broiler.

Makes 5 to 6 servings.

Chicken Stroganoff

2  pounds skinless, boneless chicken breast halves and/or thighs
1  cup chopped onion
2  10 3/4-ounce cans condensed cream of mushroom soup with roasted garlic
1/3  cup water
12  ounces dried wide egg noodles
1  8-ounce carton dairy sour cream
Freshly ground black pepper (optional)
Pimentos (optional)

1. Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion.

2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

3. Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper. Makes 6 to 8 servings.

Source:  Recipe.com

Grilled Barbecue Chicken

6-12 Chicken pieces as desired
Paprika based rub or blackening spice
Barbecue sauce of choice

Start your grill (this recipe is made for cooking on a gas grill).

Place the chicken in a large pot with a cover and fill with cold water to about an inch over the chicken.  Put the cover on the pot and heat on high until the water begins to boil (it will take about 15 minutes for the water to start boiling).  Remove the cover and boil for 12 minutes. 

Drain the chicken and it spread out on large cookie sheets.  Sprinkle both sides with the rub.  Cook each side on the grill on high heat (with the cover down) for exactly 3 minutes on each side.  Reduce the heat of the grill to the lowest setting and move the chicken pieces to the coolest area of the grill (usually the forward edge).  Coat each side of the chicken pieces with barbecue sauce, close the cover and cook for 4 minutes.  Remove the chicken and allow it to rest about 5 minutes before eating.

Blackened Duck Breast in Orange Sauce

Blackened Duck Breast (for two)

2 duck breast portions
½ cup blackening seasoning
2 tbsp olive oil

Heat the oil on high heat in a heavy sauce pan with a top.  Score the skin on the duck breast in a criss-cross pattern.  Lightly coat the duck breast with seasoning and sear for 4-5 minutes on each side, reduce heat, cover and cook for 5 minutes.  Remove from pan and let rest 5 minutes before serving.

Orange Sauce for Duck Breast (for two)