Preheat the oven to 200°C.
Grind the coriander and black pepper using a pestle and mortar.
Rub the ground spices over the duck breast and season with salt.
Place a frying pan over medium heat and cook the duck skin-side down for five minutes.
Drain the excess duck fat from the pan and turn the breast over.
Add soy sauce and honey, fry for one minute, then roast in the oven for five minutes.
Dissolve sugar in 50ml of water in a small saucepan over medium heat.
Stir in lime juice, pineapple, and chilli, then remove from heat.
Heat sesame oil in a frying pan and stir fry the pak choi for one minute.
Add soy sauce and chilli, then cook for one additional minute.
Serve the duck and pak choi drizzled with pineapple salsa.