In a saucepan of salted boiling water, cook the rice until done, drain and allow to cool.
Remove the skin of the duck breasts and brush with olive oil. Heat up a nonstick frypan over medium heat and cook the fillets 3-5 minutes each side or until done to your liking. Transfer to a cutting board and cut into thin slices across the grain.
Meanwhile, prepare the dressing. In a small bowl combine ginger, garlic, jam, vinegar and salt and pepper to taste. Whisk in the oil.
In a salad bowl, combine the watercress, radicchio, rice, grapes, green onions, celery and half the dressing. Divide over 4 plates and top with the duck and nectarine wedges. Sprinkle over the pumpkin seeds and remaining dressing.