Heat a skillet over medium heat with coconut oil. Cook the duck breast for about 6-7 minutes on each side or until fully cooked. Let it rest for 5 minutes, then slice into thin strips., Cook the quinoa according to package instructions., Steam the green peas until soft., In a large mixing bowl, combine the sliced duck, cooked quinoa, steamed peas, and blueberries., Let the mixture cool completely before serving. Store leftovers in the fridge for up to 3 days.