Preheat the oven to 200C/400F/Gas 6.
For the duck, grind the coriander and black peppercorns in a pestle and mortar and rub the spice rub over the duck breast.
Season the duck breast with salt and place skin-side down into a small, ovenproof frying pan over a medium heat. Fry the breast for five minutes, until the skin is browned. Drain off the released duck fat and turn the breast.
Add the soy sauce and honey and fry for one minute, then transfer to the oven for 5 minutes, or until cooked through. Remove from the oven and rest the duck breast for one minute.
Thinly slice the breast.
To make the soup, place the vegetable stock into a small saucepan over a high heat. Bring to the boil, then reduce the heat to a simmer.
Add the oil, chilli, shallots and coriander and simmer for five minutes, seasoning, to taste, with salt and freshly ground black pepper.
Add the blanched noodles and stir well.
Pour the soup into a warm bowl and place the duck breast on top.
To serve, sprinkle with a tsp of chopped coriander.