1.In a small saucepan, bring ginger, eschalot, vinegar, bay leaf, cinnamon and star anise to the boil over high heat. Cover with a lid and reduce heat to low. Cook, stirring occasionally, 15 minutes or until eschalot is soft and liquid has reduced. Cover and remove from heat; stand 15 minutes. Discard bay leaf, cinnamon and star anise and use a stick or bar blender to make a chunky paste.
2.Meanwhile, make croutons. Preheat oven to 180°C/160°C fan-forced). Slice 24 thin rounds from baguette and lay on a baking tray. Drizzle with a little olive oil and season. Bake until golden and crisp, about 10 mins.
3.Place duck breast skin-side down in a frypan and cook over a gentle heat until skin is crisp and some of the fat has rendered. Remove from pan and slice thinly.
4.To serve, top croutons with 1 slice of duck and a spoonful of relish. Garnish with coriander.