Re-heat the duck in the oven or microwave and divide into pieces of your choice eg. legs, wings, breasts etc. or slice breasts into duck slices and leave legs and wings whole. Add the oil to a wok and heat until smoking. Add the ginger and cook for a moment. Add the washed and trimmed bok choy and lup choeng and stir fry, adding a little water (about 2 tablesoons) to add steam to help wilt the vegetables. Do not overcook! Meanwhile, gently heat the hoi sin sauce with the stock until smooth, stirring well. Toast the peppercorns in a dry frypan until they begin to creackle then grind them with the salt. Set aside. To serve, divide the vegetables between 8 warmed plates then ladle over some hoi sin sauce. Top with duck of your choice and scatter over some shredded spring onions. Serve a small bowl of peppercorn mixture on each plate. *Reserve remaining peppercorn mixture in an airtight container for later use. Per serving: 283 Calories (kcal); 28g Total Fat; (90% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 39872mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.