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Wash and pat dry the duck breast. Score the skin using diagonal cuts and generously season with the salt, 1 t. pepper, sage and rosemary. Add olive oil to a large skillet and heat on medium high, add garlic and stir - when oil is hot add the breasts, skin side down, and immediately turn the temperature down to medium. Cook breasts for 12-15 minutes, letting the skin crisp - turn over and cook for approximately 10 minutes more or until meat reaches 140 degrees or is light pink. Move to warm place.
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