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Cut duck down the back. Rub the inside and outside with soy sauce.
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Heat oil and deep-fry duck over high heat, 2 minutes. Drain , reserving the used oil.
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Combine duck, seasoning ingredients and 5 cups of water. Steam for 3 hours or cook in pressure cooker, for 40 minutes, over medium heat.
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Meanwhile, bring a large pot of salted water to the boil and parboil bamboo shoots, bitter mustard and carrot for 10 minutes. Drain.
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Drain duck when done, reserving the stock dish up duck.
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Heat 1 tablespoon of the reserved used oil in pan and stir-fry spring onions and ginger till fragrant.
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Add ½ teaspoon rice wine and remaining water bring to the boil, then add sea cucumber, button mushrooms and gizzard and cook for 2 minutes. Add kidney slices and cook 20 seconds more. Drain and discard liquid.
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Heat another tablespoon used oil. Add parboiled vegetables, sea cucumber, button mushrooms, gizzard and dried mushrooms.
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Add remaining rice wine, reserved stock and sesame oil. Mix lightly and add kidney slices.
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Bring to the boil and thicken with cornstarch-paste. Mix in 2 dessertspoons used oil and dish up over duck. Serve hot.
