Combine the marinade ingredients in a bowl or glass baking pan, adjusting proportions to taste. Cut the duck into quarters and add to marinade. Marinate for at least 24 hours. Remove duck from marinade and char-grill over medium heat until meat is cooked through and skin is thoroughly crisped, basting with marinade as needed.
Combine water, vegetables, and seasonings in a saucepan and bring to a boil. Add quinoa and stir well. Reduce heat and simmer until liquid is absorbed and quinoa has puffed up. Remove from heat and let cool.
Line plate with lettuce leaves. Place 1 cup quinoa and 1/4-portion of the duck in the
center. Sprinkle ½ teaspoon chopped herbs and 1/4 teaspoon cumin over each portion
of duck. Drizzle with your favorite salad dressing.
Courtesy of Javier’s Restaurant and Wine Bar: 6621 Midnight Pass Road, Sarasota; javiersrestaurant.com