This recipe is courtesy of Lake Brome Ducks.
- In a medium saucepan, simmer duck stock or chicken broth over medium heat.
- Add quinoa, mix, and cover.
- As soon as mixture begins to simmer again, reduce heat to low and cook for 12 to 15 minutes or until liquid is absorbed. Do not overcook.
- Immediately remove saucepan from heat and set aside uncovered.
- Preheat oven to 190°C (375°F).
- Using a knife, score duck fat on each breast in a checkerboard pattern without cutting into meat.
- Season each side with salt and pepper and set aside.
- Heat a large oven-safe skillet over low heat.
- Add breasts, skin side down, and slowly cook over medium heat for 8 to 10 minutes without turning.
- Remove melted fat from skillet if necessary.
- Turn breasts and continue cooking in oven for 8 to 10 minutes or until internal temperature reaches 77°C (170°F).
- Remove skillet from oven and lightly drizzle duck breasts with maple syrup. Wrap loosely in aluminum foil. Let stand for 5 minutes.
- In the meantime, add green onions and beets to saucepan with quinoa and drizzle generously with olive oil.
- Add lemon juice and season to taste.
- Toss, then divide salad among six long rectangular plates.
- Slice duck breasts diagonally and place on top of quinoa salad. Drizzle with cooking juices left in skillet and serve immediately.
On the barbecue: 12 minutes
- Preheat barbecue to high on one side only.
- Grill duck breasts over direct heat (side with burner on) for 1½ minutes, starting with skin side down and turning once.
- Continue cooking over indirect heat (side with burner off) with lid closed, skin side down, for 8 to 10 minutes.
- Finish cooking over direct heat with lid open for about 2 minutes.
- Remove breasts from grill and let stand for about 3 to 4 minutes under a sheet of aluminum foil to give meat fibres time to relax. Slice and serve.