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1
Bring a large pot of water to a boil.
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2
Add a handful of kosher salt.
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3
Stir the rice into the water and gently boil until the rice is al dente, about 10 minutes.
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4
Drain well.
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5
Meanwhile, soak the shallots in the vinegar, adding a two-fingered pinch of salt.
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6
Peel the oranges and separate into sections, cutting the sections in half and squeezing out the seeds.
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7
Or, if you are feeling ambitious, remove the peels with a chefs knife and carve the sections away from the membranes with a paring knife, creating naked little crescents.
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8
If you do this, squeeze the juice from the membranes and from any peel pieces with bits of orange still attached into the vinegar and shallots.
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9
Add all the spices to the vinegar, and then the olive oil, stirring it quasi-energetically with a fork.
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10
Taste for salt; the dressing should be highly seasoned.
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11
As the rice is draining, heat the duck breast in the microwave just long enough to warm it but not long enough to cook it, around a minute or so.
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12
(Microwaves are idiosyncratic, so you be the judge.)
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13
Slice it into strips about half an inch thick, and slice those strips again into bits about half an inch thick.
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14
Toss the duck into a bowl with the rice and the olives.
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15
Add the dressing and stir well.
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16
Adjust the seasoning.
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17
Turn the rice salad onto a platter.
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18
Scatter the oranges over the top and dust the platter with the cilantro.
