Heat wok or heavy pan to high and add 2 tsp oil.
Add duck and stir-fry for 2 minutes, then remove with a slotted spoon.
Add 1 tsp more oil, add the ginger, chili, almost all the scallions and the bok choy. Cook until the bok choy is just wilted.
Drizzle in the soy, honey and oyster sauce and add the duck back into the wok then bubble for a minute.
Mix the corn flour with 2 tsp cold water and stir until smooth, add to the wok and cook until the sauce thickens and becomes glossy.
Garnish with remaining scallions.
ENJOY!
