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 ...
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