Preheat the oven to 200C/400F/Gas mark 6.
For the duck, rub the meat with the salt, freshly ground black pepper, coriander seeds and cardamom pods.
Place the duck skin-side down in a cold ovenproof frying pan set over a high heat. Cook for 4-5 minutes, or until most of the fat is rendered and the skin is golden-brown and crisp. Turn the duck over and cook for a further 2-3 minutes.
Pour in the wine and honey and stir well. Bring to a simmer, then transfer the pan to the oven and cook for 8-10 minutes, or until the duck is cooked to your liking. Remove from the oven and set aside to rest.
For the stewed peppers, heat the oil in a pan and fry the pepper pieces for 5-6 minutes. Season with salt and freshly ground black pepper, then add a spoonful or two of the juice from the duck pan and continue to cook for 2-3 minutes, or until the pepper is tender. Add the spinach during the last 1-2 minutes, until wilted.
To serve, spoon the wilted spinach onto a serving plate. Slice the duck into three pieces and arrange on top of the spinach, then top each piece with a pepper. Spoon the sauce from the pan over and around the duck.
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