Duck and Wild Rice Salad

Ingredients

• 1 1/2 cups pecans (4 1/2 ounces), chopped and toasted
• 1 cup moist dried apricots (preferably California; 5 oz), cut into 1/4 inch strips
• 1 large onion, finely chopped
• 1 teaspoon mild honey
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup extra virgin olive oil
• 1/3 cup finely chopped shallot
• 10 ounces sugar snap peas, trimmed and halved diagonally
• 2 (14 ounces) boneless magret duck breast halves with skin*
• 2 cups wild rice (10 ounces)
• 2/3 cup fresh orange juice
• 3 cups chicken broth
• 3 tablespoons unsalted butter
• 4 cups water
• 6 scallions, thinly sliced diagonally
• Finely grated zest of 1 orange

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