Remove duck breasts from refrigerator 30 minutes before cooking. Pat dry and score the skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and black pepper.

Prepare the tamarind glaze: In a small saucepan, combine 4 tamarind pods (flesh extracted), 2 tablespoons honey, 1 tablespoon lime juice, 1 teaspoon grated ginger, and 2 tablespoons water. Simmer over low heat for 10 minutes until thickened, then strain and set aside.

Rinse 1.5 cups quinoa under cold water. In a medium saucepan, combine quinoa with 3 cups water and 1 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until tender. Fluff with a fork.

While quinoa cooks, heat a large skillet over medium heat. Place duck breasts skin-side down in the cold pan. Cook for 8-10 minutes, allowing fat to render and skin to crisp, without moving. Drain excess fat periodically.

Flip duck breasts and cook for 4-5 minutes for medium-rare. Brush generously with tamarind glaze during the last 2 minutes. Remove from heat and let rest for 5 minutes.

In the same pan, sauté diced bell peppers in 1 tablespoon olive oil for 3-4 minutes until tender. Add minced garlic and cook for 1 minute.

Add cooked quinoa to the pan with peppers. Stir in chopped cilantro, parsley, fresh thyme leaves, lime zest, and season with salt and pepper. Toss to combine and heat through.

Slice duck breasts on a diagonal into thin slices. Divide herbed quinoa among plates, top with sliced duck, and drizzle with remaining tamarind glaze. Garnish with fresh cilantro and lime wedges.