Cut the duck breasts lengthwise into strips about 1/4 inch thick. Wind the meat strip into a spiral, put 2 pieces onto each skewer and place on a large oval plate. Sprinkle with Worcestershire sauce and season with white pepper.
Preheat the barbecue on medium-high heat. When the grill is hot, clean it and put on the duck skewers. Grill for a total of 6-7 minutes, turning once or twice.
As soon as the meat is cooked, remove the skewers from the grill, cover them loosely with a sheet of aluminum foil, and set aside for 5 minutes.
In the meantime, melt the pepper jelly in the microwave on medium-power, for 30 seconds at a time. Add the almond extract and half of the almond slices. Mix.
Serve 1 to 2 skewers per person on a bed of quinoa, tomato and black bean salad. Brush the skewers generously with the pepper and almond jelly, and garnish with the remaining almond slices and green onions.
In a medium saucepan, bring the quinoa and water to a boil. Add salt and pepper to taste, and then turn the burner down to low. Cover and simmer for approx. 12-15 minutes, or until all the water is absorbed.
Remove the saucepan from the stovetop and add the rest of the ingredients.
Drizzle with olive oil, and mix.
Serve immediately.
This salad keeps very well in the refrigerator.
Recipe developed by Nicolas Vallée, professional chef
