In a very large saucepan or Dutch oven, bring the water to boiling. Add orzo and the 3/4 teaspoon salt. Return to boiling; reduce heat. Boil gently, uncovered, for 8 to 10 minutes or until orzo is just tender. Drain in colander. Rinse with cold water; drain again.
Transfer pasta to very large bowl. Stir in duck and sweet pepper.
For dressing, in a small bowl, whisk together vinegar, olive oil, basil, the 1/4 teaspoon salt, the black pepper, and saffron or turmeric. Pour dressing over pasta mixture. Toss to coat. Cover; chill in the refrigerator for 2 hours or overnight. If you like, serve on lettuce-lined plates. Makes 8 servings.
