Easy Roasted Duck With Stir Fried Asian Greens

• 1 (2 1/4 lb) Chinese barbecued duck, quartered, bones discarded, meat sliced thickly
• -1 None Hoisin Dressing
• 2 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 clove garlic, minced
• 1 None fresh small red Thai chili, chopped
• 1/4 cup hoisin sauce
• None None Stir-Fried Asian Greens
• 1 tbsp sesame oil
• 6 None spring onions, sliced thinly
• 1 lb choy sum, trimmed, chopped coarsely
• 1 lb tatsoi, trimmed
• 7 oz fresh shiitake mushrooms, quartered
• 5 oz snow peas, trimmed
• 5 oz bean sprouts
• 2 tbsp toasted sesame seeds

1. Preheat oven to 400u0b0F.
2. Arrange duck meat on a baking tray. Roast for 10 mins, or until skin crisps. Discard fat.
3. Meanwhile, to make the hoisin dressing, combine all ingredients in a small saucepan. Bring to a boil then reduce heat and simmer for 2 mins. Let cool for 10 mins.
4. Heat sesame oil in a wok or large frying pan. Stir-fry onions, choy sum and tatsoi until just wilted. Remove from pan. Add mushrooms to wok and stir-fry for 2 mins. Add 1/4 cup water and bring to a boil. Reduce heat and simmer for 2 mins, or until mushrooms soften.
5. Combine duck, greens and mushrooms in a large bowl. Add dressing and snow peas and toss gently to combine. Distribute between serving plates then top with bean sprouts. Sprinkle with sesame seeds to serve.

thickly, hoisin dressing, ginger, soy sauce, clove garlic, chili, hoisin sauce, sesame oil, spring onions, choy, tatsoi, shiitake mushrooms, snow peas, bean sprouts, sesame seeds

Taken from recipes-plus.com/api/v2.0/recipes/36869 (may not work)