Combine the duck breast, soy sauce and stem ginger syrup in a bowl. Mix well to combine and chill in the fridge for 10 minutes.
Heat the sesame oil in a frying pan over a medium heat. Remove the duck breast from the marinade and fry, skin-side down, for 5-6 minutes, or until the fat is released.(Reserve the marinade.) Turn over and cook for a further 4-5 imnutes or until cooked to your liking, then remove from the pan and set aside to rest. Drain the duck fat from the pan.
Stir-fry the bok choi over a high heat in the pan the duck was cooked in for 2-3 minutes, or until wilted.
To serve, slice the duck breast and serve with the stir-fried bok choy.
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Another edition of the cooking challenge, with David 'Kid' Jensen and Erika North.