This recipe is courtesy of Lake Brome Ducks. 

1. In a medium saucepan, simmer duck stock or chicken broth over medium heat.
2. Add quinoa, mix, and cover. 
3. 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. 
4. Immediately remove saucepan from heat and set aside uncovered.
5. Preheat oven to 190°C (375°F).
6. Using a knife, score duck fat on each breast in a checkerboard pattern without cutting into meat.
7. Season each side with salt and pepper and set aside.
8. Heat a large oven-safe skillet over low heat.
9. Add breasts, skin side down, and slowly cook over medium heat for 8 to 10 minutes without turning.
10. Remove melted fat from skillet if necessary.
11. Turn breasts and continue cooking in oven for 8 to 10 minutes or until internal temperature reaches 77°C (170°F). 
12. Remove skillet from oven and lightly drizzle duck breasts with maple syrup. Wrap loosely in aluminum foil. Let stand for 5 minutes.
13. In the meantime, add green onions and beets to saucepan with quinoa and drizzle generously with olive oil. 
14. Add lemon juice and season to taste. 
15. Toss, then divide salad among six long rectangular plates.
16. Slice duck breasts diagonally and place on top of quinoa salad. Drizzle with cooking juices left in skillet and serve immediately.

Chef’s secret

On the barbecue: 12 minutes

1. Preheat barbecue to high on one side only.
2. Grill duck breasts over direct heat (side with burner on) for 1½ minutes, starting with skin side down and turning once.
3. Continue cooking over indirect heat (side with burner off) with lid closed, skin side down, for 8 to 10 minutes.
4. Finish cooking over direct heat with lid open for about 2 minutes.
5. 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.