Duck and Wild Rice Salad

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