Method:
1 For the raspberry vinaigrette, combine the raspberries and vinegar in a saucepan over medium heat. Simmer for 5 minutes. Remove from the heat and allow to cool, strain the raspberries, reserving the liquid. Combine 2 tbs raspberry vinegar, olive oil, sugar, mustard and salt and pepper in a bowl, whisk until well combined.
2 Heat a frying pan over high heat. Score the duck skin, place into hot pan, skin-side down, cook 3 minutes or until golden, turn and cook further 1-2 minutes for medium or until cooked to your liking. Remove to a board, slice.
3 Cook quinoa following packet directions.
4 Combine the duck, quinoa, baby beets and watercress in a bowl and drizzle with raspberry vinaigrette. Serve.

Note; Quinoa is a protein rich grain, high in unsaturated fat and lower in carbohydrates than most grains. It can be used instead of rice, pasta or couscous. Available from health food stores.