Poaching duck in this way allows it to absorb all the flavours and the aromas of the accompanying ingredients, and keep it super-moist. You can leave the duck to steep for longer, 6-7 hours which will strengthen the flavour even more.
Place all the ingredients into a pot and bring to the boil, simmer for 20 minutes to allow the flavours infuse. This will make the Chinese stock. Drop the duck breast straight into the stock and poach for 10 minutes, turn off the heat and allow to steep in the stock for 1 hour (the longer the duck steeps the more intense the flavour). Combine the flour mix together on a plate. Dust the cold poached duck breast with the flour mix, and pan fry in vegetable oil until crisp, approximately 1 min each side. Combine all the ingredients and brush over the duck once cooked. Remove the duck breast and brush the duck breast with the warm marinade.
For the stir fried greens
Stir fry a selection of the Chinese greens for 3 minutes. To serve, slice the duck into strips and place over the stir fried greens and serve.