Duck and Orange Stir-fry

Fat for cooking
1 roasted duck
1 sliced onion
2 cloves garlic, minced
2 tsp grated ginger
1 tbsp orange zest
2/3 cup orange juice
1/4 chicken stock
3 lb bok choy leaves
1 segmented orange

Pick the meat from the roasted duck and cut the skin in thin slices for garnish at the end. Stir-fry the onion for 3 minutes with some cooking fat. Add the ginger and garlic and stir-fry for another minute or two. Add the orange juice, zest and stock and bring to a boil. Add the duck to the wok and let the whole preparation simmer for about 3 minutes. Remove the meat from the wok, add the bok choy and cook until just wilted. Serve the duck on a bed of bok choy and garnish with orange segments and crispy duck skin.

From: FoodOnTheTable [Dead link: http://www.foodonthetable.com/recipes/358898-duck-orange-stir-fry]