Crush the salt and spices, toast them lightly in the wok, and when cool, rub them all over the meat. Put a few inches of water in the wok; put the duck breasts on a rack in the wok, cover, and steam for about 20 minutes. Remove the meat and the rack.
Rinse and dry the wok, and line it with a double thickness of foil. Put the rice, sugar, cinnamon and rosemary in the bottom of the wok. P