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