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 seeded

1 cup rice vinegar

2 shallots

3 cloves garlic

Sauteed Spinach and Garlic:

½ Tbsp. olive oil

½ Tbsp. butter

1 small garlic clove, sliced thin lengthwise

2 cups spinach, cleaned and coarse stems discarded

Roasted Pears:

4 Anjou pears, cut into 8 sections

2 Tbsp. cinnamon

½ Tbsp. star anise

as needed, melted butter

Duck Breast:

7- to 8-oz. Maple Leaf Farms duck breast

For pomegranate glaze: Mix all ingredients.

For kabocha: Melt butter and brush on insides of squash; season with salt and roast for 30 minutes until soft to touch. While still warm, scoop into bowl and mash. Add sage; season with salt and pepper. If texture is dry and flaky, add melted butter until consistency of mashed potatoes.

For smoked pepper coulis: Smoke peppers using hickory and apple wood chips for 20 minutes. Place cooled peppers with remaining ingredients; blend until smooth.

For spinach and garlic: In saute pan, heat oil and butter over medium-high heat until hot but not smoking. Add garlic and cook until golden. Add spinach with water clinging to leaves. Saute garlic and spinach, turning with tongs until spinach is wilted but still bright green, about 2 minutes. Season with salt and pepper.

For roasted pears: Toss pears with spices and melted butter. Roast in 400°F oven until soft.

For pomegranate-glazed duck breast: Trim skin to shape of meat. Score skin (cut through skin and fat, not into breast meat) in ¼-inch intervals. Rotate duck breast and score again to make a crisscross pattern. Preheat griddle to 300°-325°F. Place duck breast on griddle, skin-side down, for approximately 8-12 minutes, or until fat is rendered and skin is crisp and brown. Drain fat from pan, turn breast skin-side up, and top with 4 oz. pomegranate glaze. Place in 350°F oven and cook until internal temperature reaches 150°F (it will rise to 160°F). Let duck rest 3-4 minutes before serving.