In a medium saucepan, melt 1 tablespoon butter; add the nuts and toast for 2 minutes. Stir in the rice and chicken broth and bring to a boil. Lower the heat, cover and simmer until tender, about 15 minutes. Fluff the rice with a fork, add the asparagus and cook, covered, until the asparagus is crisp-tender, about 3 minutes. Stir in the scallions and parsley.
Using a small knife, make shallow cuts in a crisscross pattern into the skin of the duck breasts; season with salt and pepper. In a large skillet, place the duck skin side down and cook over medium-low heat until the skin is crisp, about 15 minutes. Pour off the fat and flip the duck breast. Add 1/2 cup water, the marmalade and sherry, cover and cook for 5 minutes for medium-rare.
Thinly slice the duck and arrange on 2 plates. Spoon the sauce on top and serve with the rice.