Step 1: For the marinade:
Whisk together the soy sauce, 3/4 cup orange juice and bring to simmer with bay leaf and peppercorns. Add a hand-full of salt and the honey. Stir until it is completely dissolved.Allow the mixture to cool and pour over the duck breasts in a shallow pan to marinate for an hour.
Step 2: For the rest:
Dust the duck breasts evenly with the Coriander and sear them, starting skin down, in a hot stainless steel skillet until the skin is golden brown and the fat is mostly rendered.Remove the duck breasts to a platter to rest.
Step 3: If you like them rare to medium rare, they will be pretty much cooked at this point. If you like them a little more, roast them in a 400 oven until they are cooked to your liking.
Step 4: Fry the gnocchi in the pan of rendered duck fat until they are golden brown. Be sure they are as dry as possible before you being pan frying them. Season them generously with salt and pepper and set them aside. Sauté the mushrooms in the same pan. There should be plenty of fat left, but if not, add a little olive oil.
Step 5: Add the shallot and garlic and cook for about 30 seconds. Remove the mushrooms. Deglaze the pan with the brandy.Add the remaining 1/4 cup orange juice and reduced the liquid by half.
Step 6: Add the gnocchi, mushrooms and greens back to the pan with the sauce and warm everything through. Correct seasoning with salt and pepper if necessary.
Step 7: Slice the duck breasts just before you serve them and arrange them on top of the gnocchi, mushrooms, and greens on a warmed platter.