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