2 pieces of bok choy and cut clean
4 pieces each
2 tablespoons soy sauce
1 teaspoon garlic puree
1 / 2 cup chicken broth
1 / 2 cup balsamic vinegar reduced
2 1 / 4 cups beef background
2 1 / 2 tablespoons soy sauce

Preparation

In a skillet saute the bok choy with soy, ginger, garlic puree and chicken broth. Cook until tender and all liquid has reduced.
Boil in a pot all ingredients and let it reduce. Strain the sauce with a blanket of sky.
Please note

Presentation:

For presentation on a plate place the bok choy in the center, cut the duck breast in half and place on top of bok choy. Place the spring roll to one side and wash the breast with sauce.