Duck Breasts with Pineapple and Rice
Remove the skin from the duck breasts. Season the duck breasts with salt and pepper to taste. Sear the duck breasts in a nonstick pan until golden on both sides. Stir in the marsala and duck stock, and simmer over low heat until cooked through, about 15-20 minutes. Remove and allow to rest for 3-5 minutes before slicing.
Cut the pineapple into slices. Rinse the scallions and cut into pieces. Heat the oil in a nonstick skillet. Add the pineapple slices and cook until golden on both sides. Add the scallions and cook until fragrant. Season with a pinch each of salt and cayenne pepper.
Cook the rice in a pot of salted water according to the package instructions.
Slice the duck and serve on plates with the pineapple slices and rice.