Preheat the oven to 200°C.
Make slashes through the skin and fat of the duck breasts and rub all over with the five-spice powder and season with salt and pepper. Heat a heavy frying pan over a medium flame and place the duck breasts skin side down. Fry for 4-5 minutes until the skin is golden and crispy and turn over so the skin side is facing up.
Transfer to the oven for 8-10 minutes or until the duck breasts feel firm yet springy to the touch.
Meanwhile, bring the chicken stock and soy sauce to the boil in a large saucepan and then add the pak choi, garlic, mushrooms and carrot. Turn the heat down and simmer gently for a few minutes. Remove the duck from the oven and let it rest for 5 minutes. Slice the duck breasts evenly.
Arrange the broth in bowls and top with the duck breasts on top and garnish with the sesame seeds and sprigs of coriander.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.