Crispy Duck and Bok Choy Stir-Fry

Ingredients

• 280g duck breast, skin-on
• 400g bok choy, cut in half
• 3 tbsp soy sauce
• 1 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1.5 tbsp ginger, minced
• 4 cloves garlic, minced
• 1 tsp sesame oil
• 2 green onions, sliced
• 2 tbsp water
• Coconut oil for cooking

Method

1. Score duck skin and pan-sear skin-side down for 6 minutes; flip and cook 3 more minutes. Rest and slice.
2. In the same pan, stir-fry garlic and ginger for 30 seconds.
3. Add bok choy and cook for 2 minutes until tender-crisp.
4. Whisk together soy sauce, coconut aminos, vinegar, sesame oil, and water; pour into pan.
5. Return duck to pan and toss gently for 1 minute.
6. Garnish with green onions and serve immediately.