Duck Breast with asian greens

I spotted some duck breast while at a Vietnamese butcher shop in west end. These were frozen and had bones in it. Abit too much actually. This particular piece if painstakingly removed the ribs and left with just a single drum stick.As with most meats I cook these days,  it is pan fried to give it some colour and then grilled/oven to finish it off.  The pan (aka duck fat) was deglazed with rice wine, rice wine vinegar, mushrooms and brown sugar. Works well.

The other pieces of duck went into a confit style with bit of salt and cooked in oil for about 1.5-2hrs. Too much meat for one person in one day.