• 1 cup Driscoll's strawberries, stems removed, berries sliced
• 1/4 cup sugar
• 1/4 cup Chambord liqueur
• 1/4 cup balsamic vinegar
• 1/4 cup water
• 1 star anise
• 1 cinnamon stick
• 5 black peppercorns, cracked
• 4 duck half breasts, boneless, skin on
• salt and pepper, as needed
• 1 Tbs. plus 1 tsp. pumpkin seed oil, as needed
• 1/2 cup micro mustard greens

In saucepan, combine strawberries and next 7 ingredients. Bring to a boil. Cook, stirring occasionally, until reduced to 3/4 cup. Strain.

Place duck breasts in shallow dish. Top with 1/4 cup glaze. Turn to coat evenly. Cover; refrigerate 4 to 12 hours. Reserve remaining glaze.

Place duck breasts in skillet skin side down. Cook over low heat until skin is crisp, 5 to 8 minutes. Increase heat to high. Turn; sear second side. Reduce heat to low, cook 5 to 8 minutes for medium-rare. Let rest 5 minutes.

To serve: Cut duck into thin slices; fan on the plate. Drizzle each service with 1 Tbs. glaze and 1 tsp. pumpkin seed oil. Garnish with greens.

Per serving: calories 389, fat 26.1g, 65% calories from fat, cholesterol 63mg, protein 14.9g, carbohydrates 16.2g, fiber 1.0g, sugar 15.2g, sodium 48mg, diet points 10.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 0.0, Lean meat: 2.0, Fat: 4.6, Sugar: 0.8, Very lean meat protein: 0.0

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