Smoked Duck Breast with Steamed Bok Choy and Oyster Sauce

Method

1. Preheat oven to 375°F (190°C). Score duck skin and cook skin-side down in a skillet until crisp.
2. Transfer to oven and bake for 15-20 minutes until internal temperature reaches 74°C (165°F).
3. Steam bok choy in a pot with a steamer basket for 5-7 minutes.
4. Mix oyster sauce, soy sauce, vinegar, and garlic, and serve with duck and bok choy.