1. Place the duck breast skin side down in a wok and place the wok over a medium-high heat. Cook for about 4 minutes to render out the fat, then continue cooking until the skin is crispy, turn and cook the other side for 1-2 minutes. Take out and rest for 5 minutes. Thinly slice.
2. Heat same wok over high heat, sauté the garlic and ginger for a minute in the duck fat, add the duck and oyster sauce and toss quickly to coat. Take off heat and set aside.
3. Meanwhile, cook cabbage in a saucepan of boiling salted water for 30 seconds, drain onto paper towel and pat dry. Tenderize the stalk by crushing lightly with the side of a knife.
4. Lay the cabbage leaves across a flat surface; take small spoonfuls of the duck mixture and place in the centre of each leaf, lay across each a long bean and a garlic shoot, fold the cabbage leaves into rolls. Place the wok back over a med-high heat and cook the cabbage rolls, 1-2 minutes on each side.
5. For the broth, combine the rice wine and soy in a medium saucepan, add water and simmer, season to taste and remove from heat.
6. To serve, arrange the cabbage rolls on a plate, spoon over the broth and top with bean sprouts.