For the Chipotle-Garnet Yam Puree: Bake yams at 375 degrees until fully cooked and soft. Let cool until just warm. Peel and place in food processor with butter and chipotle powder. Season with salt and pepper. Keep warm. For the sauce, caramelize sugar and water until dark golden brown. Deglaze with vinegar and reduce by half. Simmer for 1/2 hour over very low heat. Skim often. Strain and press berries to extract juice. Salt and pepper to taste.For the Vanilla Poached Quince: combine sugar, water, vanilla bean and quince in stainless steel pot. Bring to a boil. Simmer for 30 minutes. Remove from heat. Cool quince in syrup.
To prepare the duck: Season duck with salt and pepper. Preheat heavy sauté pan, add duck, skin side down. Cook on medium heat until most of the fat has rendered from the skin. Flip over and turn heat off. Let cook 2-3 minutes until duck breast is medium-rare to medium. Remove from pan and let rest. To plate, place 2 T. chipotle-yam puree in center of plate, slice duck very thin, and fan out around yam puree. Spoon huckleberry sauce around duck breast and sprinkle vanilla poached quince around the plate.