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1
Whisk together all dressing ingredients in a large bowl and let stand at room temperature while making salad.
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2
Rinse rice well in a large sieve under cold water, then drain.
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3
Heat butter in a 4- to 5-quart heavy pot over moderate heat until foam subsides, then cook onion, stirring occasionally, until golden, about 5 minutes.
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4
Add rice and cook, stirring, until fragrant, about 3 minutes.
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5
Stir in water and broth and bring to a boil, then reduce heat and simmer, covered, until rice is tender, 1 to 1 1/4 hours.
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6
(Grains will split open but not all liquid will be absorbed.)
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7
Drain well in a colander and cool to warm before adding to dressing.
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8
(Spread rice out in a shallow baking pan to cool faster.)
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9
Preheat oven to 375F.
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10
Cook sugar snaps in a 4-quart pot of boiling salted water until crisp-tender, about 2 minutes.
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11
Drain in a sieve and rinse under cold water to stop cooking, then drain well.
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12
Pat duck dry and season with salt and pepper.
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13
Score skin in a crosshatch pattern and place duck, skin sides up, in a lightly oiled shallow (1-inch-deep) baking pan.
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14
Roast in middle of oven until an instant-read thermometer inserted horizontally into center registers 120F (for medium-rare), about 25 minutes.
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15
Leave oven on.
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16
Transfer duck to a cutting board and when just cool enough to handle, remove skin.
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17
Thinly slice skin (scored side down), keeping duck breast warm, loosely covered with foil.
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18
Bake skin in baking pan in middle of oven until very crisp, about 15 to 20 minutes, then transfer with a slotted spoon to paper towels to drain.
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19
Cut duck breast halves in half horizontally (butterfly-style), then cut across the grain into thin slices.
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20
Add duck and any juices to dressing along with rice, sugar snaps, scallions, apricots, pecans, and salt and toss gently to combine.
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21
Just before serving, scatter crisp duck skin on top.
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22
Available at D'Artagnan (800-327-8246) and Hudson Valley Foie Gras (877-289-3643).
