- 1 1/4 cups (250 g) mixed basmati and wild rice
- 4 x 125 g skinless, boneless duck breasts
- 2 teaspoons olive oil
- 2 3/4 cups (85 g) watercress leaves
- 1 cup (180 g) seedless green grapes, halved
- 4 spring onions, thinly sliced
- 3 celery stalks, thinly sliced
- 4 nectarines
- 8 radicchio leaves or other red salad leaves
- 1/4 cup (30 g) pepitas, toasted
- Cook the rice in a saucepan of boiling water for about 20 minutes, or until tender. Drain well, then transfer to a bowl and allow to cool.
- Heat a chargrill pan over medium–high heat. Trim the duck breasts of excess fat and brush the olive oil over to coat on both sides. Cook for 3 minutes on each side (the meat will be rare, so cook longer if you prefer it well done). Remove from the heat and set aside to cool.
- To make the sweet and sour dressing, put the ginger, garlic, apricot jam, vinegar and hazelnut oil in a small bowl and stir to combine. Season with pepper, to taste. Set aside.
- Chop half of the watercress and stir through the rice. Add the grapes, spring onions and celery, drizzle over half of the dressing and toss gently to combine.
- Thinly slice the duck breasts and nectarines. Arrange the radicchio and reserved watercress leaves on serving plates and divide the rice salad among them. Arrange the duck and nectarine slices on top, drizzle with the remaining dressing and sprinkle with the pepitas, to serve.