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.