Pre-heat the oven to 200°C.
Prepare the rice by placing it in a large, heavy-based saucepan. Cover with the water and bring to the boil over a moderate heat. Cover tightly with a lid and reduce to a low simmer for 15-20 minutes until the water has been absorbed.
Remove from the heat and keep the lid on, setting the saucepan to one side for the time being.
Mix together the honey, oyster sauce, soy sauce, Chinese five spice, ginger, garlic, half the spring onions and some seasoning in a bowl until smooth, then set to one side.
Make a crosshatch patter in the skin of the duck breasts and season well. Heat a frying pan over a low heat and place the duck breasts skin side down, letting the fat render from them until the skin is golden and crispy. Turn over and transfer to the oven to finish cooking for 5-8 minutes depending on thickness.
Remove when they feel firm yet springyto the touch and meat has darkened in colour. Allow them to rest for 5-10 minutes covered, in a warm place.
Place a small saucepan over a moderate heat and bring the prepared sauce to a simmer. Add the pineapple and bamboo shoots and warm for a further 3-4 minutes. Slice the duck breasts thinly on the angle and add to the sauce to glaze.
Re-heat the rice if necessary and spoon into serving bowls, then sprinkle the remaining spring onion on top. Top with the glazed duck and serve immediately.
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.