In a small bowl, combine the coconut aminos, ginger powder, half the sea salt and fresh ginger. Score the skin side of the duck breast diagonnaly with a sharp knife.

Place duck breast in a shallow dish and pour dressing over. Let stand for 20 minutes at room temperature.

In a large skillet that has a lid, add the duck fat and heat over medium-high. Add the bok choy halves, cut-side down and sear for 2-3 minutes, flip. Add a few tablespoons of filtered water and sprinkle bok choy with remaining sea salt. Turn heat to low and simmer until crips-tender, about 8 minutes.

Meanwhile, cook the duck breast. Heat a cast iron skillet over medium-high heat. When pan is hot, add duck, skin side down. Sizzle for 7-8 minutes to let fat render out; then flip. Cook 3-5 minutes more to desired tempertature. An instant-read thermometer should read 125 F for medium rare.

Remove from pan and let rest on a cutting board for 10 minutes.

Slice the duck breast on the bias and serve with bok choy and rendered duck fat.