• 1 cup Driscoll's strawberry, 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 peppercorn, cracked
• 4 duck half breast, boneless, skin on
• salt and pepper, as needed
• 4 tsp. pumpkin seed oil, as needed
• 1/2 cup micromustard 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.