INSTRUCTIONS
1
Whisk together all dressing ingredients in a large bowl and let stand at room temperature while making salad.
2
Rinse rice well in a large sieve under cold water, then drain. Heat butter in a 4- to 5-quart heavy pot over moderate heat until foam subsides. Add onion and stir occasionally until golden, about 5 minutes. Add rice and stir until fragrant, about 3 minutes. 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. (Grains will split open but not all liquid will be absorbed.) Drain well in a colander and cool to warm before adding to dressing. (Spread rice out in a shallow baking pan to cool faster.)
3
While rice is cooking, prepare sugar snap peas in a 4-quart pot of boiling salted water until crisp-tender, about 2 minutes. Drain in a sieve and rinse under cold water to stop cooking, then drain well.
4
Slice the duck cut across the grain into thin slices. Add duck and any juices to dressing along with rice, sugar snap peas, scallions, apricots, pecans, and salt; toss gently to combine.
5
Just before serving, scatter crisp duck skin on top.
