Crush the coriander seeds using a pestle and mortar or grind in a spice grinder. Add the ginger, mace and a little black pepper and mix well.
Remove any sinew from the flesh side of the duck breast and score the skin with a sharp knife. Season with a little salt.
Place a frying pan down over the flame and when hot lay the duck breast, skin side down, into the pan. Cook for a couple of minutes to render the excess fat from the duck, cook until the flesh is sealed.
Carefully tip off all the liquid fat. Reduce the heat under the pan and sprinkle the spice generously over the skin of the duck breast.
Spoon the honey over the duck and continue cooking, basting often as the honey gets thicker and glazes the duck.
Meanwhile bring a large saucepan of salted water to the boil. Add the beans and gently cook until tender. Drain and place them in another pan with the butter to glaze. Lay the beans down upon the centre of a serving plate.
Remove the duck breast from the pan. Slice it thinly across the grain and serve on top of the beans. Trickle the spiced honey sauce around the plate.