Preheat oven to 400°F (200°C Gas Mark 6). Heat a frying pan add the duck breast skin side down and fry until the skin is crisp. Transfer to an ovenproof dish keeping the pan and the fat for later. Pour the honey over the duck and roast in the oven for 10-15 minutes or until cooked to your liking. Remove the duck from the oven reserving the juices and allow to rest for 5 minutes. Add the rhubarb cherries and ginger to the frying pan and cook for 1 minute. Remove the pan and set aside. Pour the orange juice and wine into the frying pan and bring to a boil for about 10 minutes allowing the liquid to reduce. Add the juices from the duck and the remaining honey and bring back to a boil. Reduce to a sauce consistency then return the rhubarb and cherries back to the pan for 1 minute. Serve the cooked duck with the rhubarb cherries and sauce.
