The day before you're ready to cook, pop all of the marinade ingredients into a dish, add the duck legs, turn them to coat, then cover with clingfilm and chill in the fridge until needed.
To cook the quinoa, place into a saucepan, cover with 450ml water, add a large pinch of sea salt and bring it to the boil.
Cover and simmer for 20 minutes, until the quinoa has unfurled but still retains a bit of crunch.
To make the plum sauce, set a griddle pan over a high heat. Halve, destone and pop the plums in a bowl and sprinkle 1 tablespoon of the sugar over the cut sides.
Griddle them for 2 minutes on each side, or until slightly charred and very soft.
Return the plums to the bowl with the rest of the sugar and mash, then add the star anise and set aside (if your plums aren’t soft enough to mash, pop them in a pan over a low heat and simmer them with the star anise, a splash of water and a little extra sugar to taste, stirring until they collapse into a sauce). Set aside.
To cook the duck, remove the legs from the marinade (reserve this) and pop them onto a griddle pan to cook very slowly over a medium-low heat for 40 minutes, until the meat is tender with a crisp skin, turning often and brushing with the reserved marinade.
Drain the quinoa and set aside. Toast the nuts in a dry frying pan, then roughly crush. Pick and roughly chop the herb leaves. Slice the white and pale green parts of the spring onions, then shred the green part.
Stir most of the crushed macadamias and herbs through the quinoa (reserving some to serve) with the white and pale green chopped spring onions and rice wine vinegar, as well as the honey, soy and oil.
Serve the duck with the quinoa salad and fire-roasted plum sauce, with the shredded spring onion greens and reserved macadamias and herbs sprinkled on top. Finish with a few edible flowers, if you have them.
