Trim sinew and fat from the duck breast and score the skin in a cross-hatch pattern.
Season with salt and pepper then place skin-side down in a cold frying pan over medium heat.
Render the fat, draining excess into a bowl until the skin is browned.
Drizzle with honey and roast in the oven for 12 to 15 minutes.
Rest the duck and deglaze the pan with red wine, reducing for 4 minutes before stirring in butter.
For rice, fry onion and garlic in oil for 7 minutes then stir in turmeric and coriander seeds.
Add rice, 300ml boiling water, and seasoning, then simmer for 12 minutes until tender.
For sauce, fry onion, garlic, pepper, and chilli in oil for 10 minutes.
Add 150ml stock, boil, simmer for 10 minutes, and blend until smooth.
Serve sliced duck over rice with glaze and chilli sauce.