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1
Preheat the oven to 350.
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2
In a large ovenproof saucepan, heat the olive oil.
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3
Add the onion and cook over moderate heat, stirring occasionally, until softened, about 3 minutes.
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4
Season with salt.
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5
Add the quinoa and cook, stirring, until the quinoa is lightly toasted, 2 minutes.
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6
Add 2 cups of the stock and bring to a simmer.
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7
Cover and bake for about 20 minutes, until all of the liquid is absorbed and the quinoa is tender.
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8
Let stand, covered, for 10 minutes, then fluff with a fork and fold in the parsley; keep warm.
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9
Meanwhile, spread the pecans on a baking sheet and toast for 4 minutes, until lightly golden; coarsely chop and transfer to a bowl.
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10
Increase the oven temperature to 400.
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11
Score the duck skin in a crosshatch pattern and season with salt and pepper.
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12
In a large cast-iron skillet, cook the duck breasts skin side down over low heat until most of the fat has rendered, about 10 minutes.
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13
Pour off all but 2 tablespoons of the fat.
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14
Turn the duck breasts skin side up and add the honey to the pan.
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15
Baste the duck with the honey and roast in the oven for 6 to 7 minutes, until medium-rare.
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16
Transfer the duck to a cutting board and let rest for 10 minutes.
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17
Meanwhile, in the same skillet, cook the pears over moderately high heat, stirring, until golden, 2 minutes.
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18
Add the butter, sherry and remaining 1/4 cup of chicken stock and cook until thickened, stirring to loosen any browned bits, about 3 minutes.
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19
Stir in the rosemary.
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20
Thinly slice the duck breasts crosswise.
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21
Spoon the quinoa onto 4 plates and top with the duck and pecans.
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22
Spoon on the pear sauce and serve.
