Preheat the oven to 200C/400F/Gas 6.
To make the duck, grind the coriander and black pepper in a pestle and mortar.
Rub the ground spices over the duck breast and season, to taste, with salt.
Place a small frying pan over a medium heat. When hot, add the breast, skin-side down and cook for five minutes.
Drain the released duck fat from the pan and turn the breast over.
Add the soy sauce and honey and fry for one minute. Transfer to the oven and roast for five minutes, or until cooked through. Remove and allow to rest.
To make the pineapple salsa, place the sugar and water in a small saucepan over a medium heat.
Once the sugar has dissolved, add the lime juice, pineapple and chilli. Stir well and remove from the heat.
To make the pak choi, heat the sesame oil in a medium frying pan over a high heat. Add the pak choi and stir fry for one minute.
Pour in the soy sauce and sprinkle with the chopped chilli and cook for one more minute.
To serve, place the duck breast on a plate with the pak choi. Drizzle with some of the pineapple salsa.