Fry the duck breast under the grill for 7-10 minutes. from each side; let cool and cut into strips.
Cut celery into thin slices, pineapple into slices.
Prepare dressing: rub the zest from the orange and squeeze the juice, mix them with mustard and honey. Add beaten egg. Continuing to beat the mixture, pour in the oil in a thin stream.
Mix rice, celery, pineapple and duck, season with the resulting sauce. Roast the nuts in a dry frying pan, chop them and sprinkle them over the salad.