Place the mixed basmati and wild rice in a large dish and rinse it with 2 to 3 changing of water, rubbing the rice against your hands. Drain the rice and set aside.
Take a medium saucepan and pour in some water. Set it stove and bring the water to boil. Once the water starts boiling, add in the rinsed and drained rice and cover the saucepan thoroughly. Cook it for 15 to 20 minutes or until tender. Moreover, you can cook it by following the instructions given on the packet. Drain the cooked rice and shift it to a bowl. Leave it to cool well.
Pre-heat a ridged cast-iron grill pan. In the meantime, place the duck breasts on a cutting board and remove all the skin and fat in order to keep your salad low-calorie. Brush the duck’s breast pieces with some extra virgin olive oil and place them on the pre-heat ridged cast-iron grill pan. Cook the duck pieces for around 3 minutes on each side, keeping the heat of the grill moderately high.
Until the duck’s breast pieces are grilling, you make the dressing which is a matter of 1 to 2 minutes. Pick a medium mixing bowl and in 1 tablespoon of sieved apricot jam, 1 teaspoon of grated fresh root ginger, very finely chopped small garlic clove, 2 tablespoons of hazelnut oil and 2 teaspoons of raspberry vinegar or white wine vinegar. Stir with the help of a medium fork or spoon until all ingredients mix well and smooth. Season the dressing with some salt to taste.
Remove the duck’s grilled breast pieces and set them aside to cool.
Note: Make sure to wear thick gloves while grilling the duck’s breast pieces and removing them from the grill.
Rinse the watercress with cold water and drain them thoroughly until dry well. Place them on a medium cutting board and remove their tough stalks with a sharp knife. Now, chop them finely.
Place the chopped watercress in a large serving bowl or platter and top with previously boiled rice. Add in the halved seedless green grapes and the thinly sliced spring onions. Toss these ingredients until mix well and drizzle in the sweet and sour dressing. Mix the ingredients very gently until coated well.
Set the duck’s gilled breast pieces on a cutting board and cut them into thin slices. Finely slice the nectarines as well.
Now, arrange the radicchio leaves and kept back watercress leaves on the four salads plates. Now, equally divide the rice mixture among the plates.
Arrange the duck slices on the top of the rice salads and top with nectarine pieces.
Drizzle the remaining dressing over the salads.
It is the time to give finishing touch to your salads. Sprinkle some toasted pumpkin seeds all over the salads and serve them immediately.