1. Preheat the oven to 160°C/300°F/gas 2.
2. Heat a heavy base frying pan (that can be placed in the oven) on medium heat.
3. When smoking lay the duck breast skin side down and leave to crisp up for 5 minutes.
4. In the meantime make the marinade by mixing together the plum jam, honey, brown sugar, half the soy sauce and root ginger.
5. Taste it and add more soy sauce if you prefer it saltier, and more brown sugar if you like it sweeter.
6. Turn over the duck breast once the skin is golden brown and drain the fat from the pan.
7. Generously spread the marinade over the crispy skin and place the pan in the oven and roast for 10 – 15 minutes. You can check it after 10 minutes by cutting into the middle and then cooking for longer if you need to.
8. Once the duck is cooked to your liking, remove from the oven and leave the meat to rest.
9. Heat another large pan with the sesame oil, shoaxing wine, red chilli and remaining soy sauce.
10. Once sizzling add the pak choi and wild garlic leaves/chopped garlic.
11. Put a lid on top and let them steam for a few minutes.
12. Carve the duck breast into thin slices. Drizzle with some of the caramelised juices from the duck pan and serve with the steamed pak choi.