Duck breast - 2

Canola oil - as needed

Salt - to taste

Pepper - to taste

Honey - 3 tbsp

Balsamic vinegar - 2 tbsp

Baby bok choy - 3 bunches

Water - 1/2 cup

Sesame oil - 1 tbsp

Score the duck with a sharp knife so when you render the fat from the skin, the breast doesn’t turn up on you. Place the duck breast skin side down in a medium hot no stick pan. Reduce heat to low and render the fat until it is crispy. Place the breast skin side up in a 350F convection oven for three minutes.

Remove and rest. Not you, the meat. Pour the fat out of the pan and into a jar for future use. In the same pan place the balsamic and honey. Reduce until thick. Remove from heat. Place the duck breasts in the glaze while you steam the bok choy in a little water and sesame oil. Place the greens on the plate and top with sliced duck and remaining glaze.