Put a kettle of water on to boil, and preheat the grill to high.
Put the rice, a pinch of salt, and the bay leaf or cinnamon stick in a large saucepan and add boiling water to reach 1 inch above the surface of the rice. Bring the water back to the boil, cover, and simmer gently for 15 minutes or until the rice is tender.
Meanwhile, rinse, dry, and deseed the green pepper. Cut the pepper and the unskinned duck breasts into equal-sized cubes and thread them alternately onto two metal skewers.
To make the basting sauce, wash any wax from the orange, ﬁnely grate the rind—or use a zester to remove it—and put it into a small pan. Squeeze 2 tablespoons of juice from the orange and add it to the pan, with the honey and soy sauce.
Place the duck kebabs on the rack of the grill pan and baste them with the sauce. Grill for 4–5 minutes, then turn them over, baste with more sauce and any pan juices, and grill for a further 4–5 minutes. They are ready when the duck is cooked, the skin is crispy at the edges, and the peppers have softened and browned a little.
Warm the remaining sauce. Drain the rice, removing the bay leaf or cinnamon stick, and serve it with the duck kebabs. Pour the juices from the grill pan into the sauce, heat through, and transfer to a jug to accompany the kebabs.
A simple stir-fry of bean sprouts, snowpeas, and thinly sliced carrots and zucchinis would be the best accompaniment for duck kebabs with honey and orange.
Per serving: calories 1110, carbohydrate 101 g (including sugar 40 g), protein 30 g, fat 66 g (saturated fat 19 g)
Good source of vitamin B group and C, and zinc.