Ingredients:

2tbsp oil
1/2tsp chopped ginger
1 large bunch baby bok choy
1/2 cup chopped oyster mushroom
1/4 cup roasted red peppers
1/4tsp five spice powder
1/4tsp white sesame seeds
1/4tsp black sesame seeds
Salt & pepper to taste

Method:

1. Heat large fry pan on high heat. Add the oil and bring it up to temperature. Add the ginger, baby bok choy, roasted red peppers and oyster mushroom. Add the five spice powder and turn all ingredients rapidly over the high heat. Do not over cook the bok choy  it should be nice and crispy. Add the sesame seeds and remove from heat.
2. When the duck breast is ready it is very important to let it rest before you slice it to let the juices come back towards the middle and if you slice it to early it will drain all over cutting board and you'll lose a lot of flavor.
3. Place the vegetables on your serving dish. Add the sliced duck breast and confit on the plate. Spoon the sweet and sour plum sauce over the duck. There you have it.
4. Pair this dish with a Pinot noir, the rich fruity flavors go beautifully with the plums in this dish and as well as the tamarind and we hope you enjoy it. Bon Appétit.