Asian duck and wild quinoa salad

Place the duck portions in a large saucepan and add the remaining ingredients, ensuring the duck is covered and stir.

Bring to the boil, reduce the heat and simmer for 35 mins, or until cooked through.

The meat should easily pull away from the bone.

Cook the red quinoa in a saucepan in salted water. 

Bring to the boil, lower the heat, cover and cook over low to medium heat for 12 mins.

Remove from heat and allow to stand for 5 mins until water evaporates and it is cooked but still has a slight bite to it. 

Cool slightly and fluff using a fork.

Fluff the quinoa, add the edamame beans, parsley, tomatoes halved and 3 tbs of the reduced stock and stir.

Place on a platter and garnish with red salad onions.

Serve warm or cold.

ALSO TRY: