Preheat the oven to 200°C.
Grind coriander and peppercorns and rub onto the duck breast.
Fry the duck skin-side down in an ovenproof pan for five minutes.
Add soy sauce and honey, fry for one minute, then roast for five minutes.
Rest the duck for one minute then slice thinly.
Heat oil in a wok over high heat.
Stir fry the sliced shallots for one minute.
Add the blanched 150g of rice noodles and fry for one minute.
Mix in soy sauce, chilli, and curry powder and fry for one minute.
Add the egg and stir fry for one minute until cooked through.
Plate the noodles, top with duck, and garnish with chives.