4 tbsp of orange juice (the rest of the juice set aside), mix the cinnamon and ground cloves.
Score the fatty side of the duck breast with a crisscross pattern, brush both sides with the marinade, cover and marinate in the fridge for approx. 30 mins.
Heat the oil and sauté the onion and rosemary. Add the rice, stirring constantly for several minutes. Pour in the wine and reduce completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer the rice for approx. 40 mins. The rice should still be al dente.
Salt the duck breasts, place fatty side down in a cold frying pan, heat the pan, fry the duck breasts for approx. 7 mins. until the fat turns crispy. Turn the duck breasts and fry for approx. 3 mins. Pour the remainder of the marinade over the top.
Slice off the top and bottom of the orange, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes and retain the juice (approx. 3 tbsp). Mix the reserved orange juice and zest with the honey, pour into the same pan, add the rosemary, reduce to approx. 150 ml, thicken with butter, season.
Carve the duck breasts, serve with the sauce and rice.