From: Benjamin Moore, Parallel 33 Restaurant, San Diego. This recipe is served with sage-accented kabocha squash, smoked yellow pepper coulis, sauteed spinach and roasted pears. Yield: 1 duck breast. Pomegranate glaze (1 gallon): 4 cups honey 1 cup hoisin sauce 3 cups oyster sauce 2 cups soy sauce 5 cups water 2 Tbsp. pomegranate molasses Kobacha: 3 kabocha squash, halved and seeded as needed, butter 4 Tbsp. sage, minced Smoked Pepper Coulis: 8 yellow bell peppers, cleaned and ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.