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1 or 2 boneless duck breasts (about 1 pound), with the skin 2 garlic cloves, smashed
Salt and black pepper 2 pears, peeled and chopped
1 pound turnips or rutabagas, cut into large chunks 1/2 cup vegetable or chicken stock or water
8 fresh sage leaves 1/4 cup brandy
1 bay leaf Chopped fresh parsley, for garnish
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