Ingredients

3   boneless duck breast halves (with skin) (about 1-1/2 pounds) or 1-1/4 pounds skinless, boneless chicken breast halves 1/4   tsp. salt 1/4   tsp. ground black pepper 1   large onion, coarsely chopped (1 cup) 2   stalks celery, sliced (1 cup) 2   cloves garlic, minced 2   14-oz. cans chicken broth or 3-1/2 cups chicken stock 1   8-oz. can tomato sauce 3/4   cup extra-dry vermouth, dry white wine, or chicken broth 2   bay leaves 1   10-oz. pkg. frozen peas and carrots 3/4   tsp. dried sage, crushed   Potato Topper (see recipe) 2   Tbsp. snipped fresh chives

Description

3   Boneless Duck Breast Halves (with Skin) (about 1-1/2 Pounds) Or 1-1/4 Pounds Skinless, Boneless Chicken Breast Halves 1/4   Tsp. Salt 1/4   Tsp. Ground Black Peppe

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