Roast the pimento and all peppercorns in a pan without fat at medium heat for 1-2 minutes. Coarsely crush the spices and sea salt in a mortar
Preheat oven (electric cooker: 180°C/ circulating air: 160°C/gas: see manufacturer). Wash duck breasts, dab dry and cut the skin crosswise. Rub in with the spice mix. Heat an ovenproof pan without fat. Sear the duck breasts at medium heat. Continue roasting in a hot oven for about 10 minutes
Meanwhile peel and finely dice the ginger. Cut the chilli lengthwise, remove the seeds, wash and cut into rings. Clean and wash spring onions and cut into rings. Remove the outer leaves of the pak choi if necessary. Wash the pak choi and cut into quarters lengthwise. Cut off the pineapple ends. Peel the pineapple and cut it into pieces. Wash the coriander, shake dry and chop coarsely together with the tender stalks
Heat the oil in a pan. Fry the ginger, chilli and spring onions in it. Steam pineapple 2 minutes. Sprinkle with sugar. Add lime juice and Pak Choi and season with salt and pepper. Cover and stew for 4-5 minutes.
Heat the Teriyaki sauce, cut open the duck breasts, arrange them on a plate and sprinkle with the sauce. Serve with the vegetables