Make a few diagonal slashes into the skin of the duck breasts. Arrange in a shallow dish then whisk together the sugar, honey, star anise, lime juice and seasoning until smooth. Pour the marinade over the duck breasts and let them sit for 45 minutes, covered, at room temperature.
After 45 minutes, drain the duck breasts from the marinade and dry off well. Discard the star anise, but reserve the marinade.
Heat the groundnut oil in a large wok and sear the duck breasts for 2-3 minutes until golden all over. Reduce the heat then add the reserved marinade and wine to the wok. Bring to the boil, then reduce to a simmer until slightly syrup.
Add the spring onions and pak choi at this point. Cover the wok and braise the duck and pak choi for 3-4 minutes, stirring occasionally. Remove the cover and remove from the heat. Carefully remove the duck breasts from the wok and slice into strips. Arrange the pak choi on serving plates, then stack strips of duck on top. Pour the sauce all over and serve immediately.
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