Preheat the oven to 200°C.
Mix curry powder, ground ginger, five-spice, and sansho pepper in a bowl.
Rub the spice mixture over the duck, reserving 1 tsp for later.
Sear duck skin-side down in a cold frying pan over high heat for 3-4 minutes.
Turn duck over, drizzle with half the honey, and roast in the oven for 8-10 minutes.
Set duck aside to rest on a warm plate for 8-10 minutes.
Steam bok choi with ginger, garlic, chilli, and onion for 5-6 minutes.
Purée plums with reserved spices and remaining honey.
Warm the purée in a saucepan and stir in the duck resting juices.
Carve duck and serve over vegetables with a dollop of sauce.