Put a kettle of water on to boil and preheat the griller to high.
Put the rice, a pinch of salt and the bay leaf or cinnamon stick in a large saucepan and add boiling water to reach 2.5 cm above the surface of the rice. Bring the water back to the boil, cover and simmer gently for 15 minutes, or until the rice is tender.
Meanwhile, cut the duck breasts into cubes and thread onto two metal skewers.
To make the basting sauce, finely grate the rind of the orange and put into a small saucepan. Squeeze 2 tablespoons juice from the orange and add to the pan, along with the honey and soy sauce.
Place the kebabs on the rack of the griller tray and baste with the sauce. Grill for 4–5 minutes, then turn, baste with more sauce and any pan juices, and grill for a further 4–5 minutes. The kebabs are ready when the duck is cooked and the skin is crispy at the edges. Meanwhile, warm the remaining basting sauce.
Drain the rice, removing the bay leaf or cinnamon stick, and serve on warmed individual plates. Arrange the kebabs on top of the rice and garnish the plate with the chives. Pour the juices from the griller tray into the sauce, heat through quickly and transfer to a jug to accompany the kebabs.