Trim excess fat from duck (do not remove skin). Score the skin in a diamond pattern. Season duck breasts with salt and pepper. In a 4-quart Dutch oven, cook duck breasts, skin side down, over medium heat for 5 minutes. Turn and cook about 5 minutes more or until browned. Drain off fat, reserving 2 tablespoons fat. Remove duck; set aside. (If using chicken, brown chicken on both sides in 2 tablespoons olive oil; set aside.)

Add onion, celery and garlic to the Dutch oven. Cook and stir over medium heat for 4 minutes. Add broth, tomato sauce, wine and bay leaves. Bring to boiling; reduce heat. Remove skin from duck and discard. Cut duck or chicken into 1-inch pieces. Add duck or chicken to pan. Simmer, covered, for 20 minutes. Stir in peas and carrots and sage. Cook, uncovered, for 8 to 10 minutes or until peas and carrots are tender, stirring occasionally.

Remove bay leaves; discard. Stir half of the Potato Topper into stew until blended. Spoon remaining potato topper into 6 mounds in shallow soup bowls. Spoon stew around potatoes; sprinkle with chives. Makes 6 main-dish servings.

Peel and quarter 2 pounds (about 6 medium) Yukon gold potatoes or baking potatoes (such as russet). In a medium saucepan, cook potatoes and 1 teaspoon salt, covered, in enough boiling water to cover for 20 to 25 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Add 1/4 cup butter, softened. Season to taste with salt and ground black pepper. Gradually beat in 1/3 to 1/2 cup milk to make potato mixture light and fluffy. Set aside. Makes about 4 cups.