Remove the duck extra fat and sauté from both sides, fat side first with no fat added to the pan. Meanwhile boil the rice in boiling salted water than slice the mushrooms, leeks and carrot. Once the duck is sealed remove from the pan and finish in the oven until medium cooked. Use the same pan with duck fat for the fried rice, put again on high heat and add the vegetables toss well than the cooked rice. Not all duck have the same amount of fat, if more fat is needed add some salted butter or walnut oil. Once rice is well warmed up add the fruit and keep tossing on low heat. Remove from heat roughly chop the coriander and mix in, serve with the duck breast sliced on top.