Rinse rice well in a large sieve under cold water and drain. In a medium sauce pan, heat oil over medium heat. Sauté onion, stirring occasionally, until golden, about five minutes.

Add rice and cook, stirring, until fragrant, about three minutes. Stir in water and broth and bring to a boil.

Reduce heat and simmer, covered, until rice is tender, about 1 – 1 1/4 hours. (Grains will split open but not all liquid will be absorbed.) Drain well in a colander and cool.

Preheat oven to 375 degrees Fahrenheit. Pat duck breast halves dry and season with salt and pepper. Score skin in a crisscross pattern and place duck breast halves, skin sides up, in a lightly oiled shallow (one-inch deep) baking pan.

Roast in the middle of the oven until an instant-read thermometer inserted horizontally into center registers 120 degrees Fahrenheit (for medium-rare), about 25 minutes.

Transfer duck breast halves to a cutting board, and when just cool enough to handle, remove skin. Cut duck breast halves in half horizontally (butterfly-style); then cut across the grain into thin slices.

Whisk together all ingredients in a large bowl and let stand at room temperature while making rice salad.

In a large bowl, combine rice, green pepper, scallions, dried cranberries, pecans and one teaspoon salt. Add dressing and toss gently.

Using an ice cream scoop, place a mound of rice salad into martini glasses or onto individual serving plates. Arrange duck slices over rice and sprinkle with fried onions.