Duck rendang salad with pak choi

Ingredients

confit of 2 duck thighs
1 head pak choi
½ red onion
2 stalks spring onion
50 g bean sprouts
18 g grated coconut
10 g Bresc Lemongrass puree
5 g Bresc WOKginger
5 g Bresc Red chilli puree
3 g 5 spices powder
4 g Bresc Garlic chopped
0.5 dl Indonesian soy sauce
20 g serundeng
10 g deep-fried onions
oil for frying

Preparation method

Tear the duck coarsely.
Chop the white parts of the pak choi into strips and chop the green parts coarsely. Chop the red onion into half rings.
Stir-fry the duck with the other ingredients and then add some of the Indonesian soy sauce. Allow to glaze a little. Remove the duck from the pan and then add the remainder of the Indonesian soy sauce, pak choi and onion. Turn off the heat.
Use everything to assemble a salad and garnish with the serundeng and the deep-fried onions.