Preheat the oven to 400 degrees F.

Score the duck breasts on the fatty side using a sharp knife, cutting about 1/8-inch into the skin in a crosshatch pattern. Heat a 12-inch saute pan over medium-low heat. Season the duck breasts evenly on both sides with the salt and pepper, and place, skin side down, in the hot skillet. Cook the breast until the skin is crispy and most of the fat has rendered, about 10 to 12 minutes. Pour off the fat from the pan. Turn the breast over, and place in the hot oven for 10 minutes. Remove from the oven, allow to rest for 2 to 3 minutes, and slice each breast into 12 slices. Serve while hot.

Set a 1-quart saucepan over medium-high heat and add the olive oil. Once the oil is hot, about 30 seconds, add the shallots and garlic. Cook until fragrant and the shallots begin to caramelize, about 1 minute. Deglaze the pan with the orange juice and white wine vinegar, and when the juice and vinegar are almost completely reduced, about 4 minutes, add the apricot preserves, zest, stock and the chopped sage. Bring the sauce to a boil, reduce heat to a simmer, and cook for 15 minutes, until the sauce is thick enough to coat the back of a spoon. Once the sauce is cooked, swirl the cold butter into the sauce and season with salt and pepper, to taste.

Preheat the oven to 375 degrees F.

Place the garlic on a pie pan and drizzle with the oil. Season lightly with salt and pepper, and roast until the garlic is very tender and golden brown, about 1 hour. Remove from the oven and let cool. When cool enough to handle, squeeze the head to release the cloves into a small bowl. Use a fork to mash the garlic until smooth.

Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook until fork tender, about 15 minutes. Drain in a colander. Return to the saucepan over medium heat and cook 1 minute. Reduce the heat to low, add the mashed garlic and butter, and mash using a hand-held masher. Add the cream and continue to mash until thoroughly combined and the desired consistency is reached. Season, to taste, with salt and pepper, and serve immediately.

Place the haricots verts in a 10-inch saute pan and cover with 1 cup of water. Season with salt and pepper and place the butter in the pan. Bring to a boil over high heat. Cook until crisp-tender, 6 to 7 minutes.