Preheat the oven to 180°C.
Mix ginger, cinnamon, and salt then rub onto the duck skin.
Sear the duck skin-side down in a hot frying pan then add plums and halved sweetcorn.
Roast in the oven for 8 to 10 minutes until cooked to preference.
Transfer duck, plums, and corn to a plate to rest in a warm place.
Simmer red wine, honey, soy sauce, and butter in the pan with plum juices.
Boil the basmati rice in a saucepan for 4 minutes.
Add carrots, broccoli, and chopped corn to the rice and cook for 5 minutes.
Drain the rice mixture and pack it into a ramekin to mold.
Serve the molded rice with sliced duck, roasted corn, and plum sauce.