麻油鸭 "Ma You Ya" aka Sesame Oil Duck

This warms us up during cold and rainy weather (end of the year), and we've had it twice in as many weeks. Kids love it too, and leftovers can be eaten with noodles the next day or bread. But man! Duck is costly. This dish is very 补, good for confinement as well (if you're sick of 麻油鸡). I threw in some duck gizzards, courtesy of the auntie at the market.

Ingredients:
1 duck, chopped into bite size pieces
1/4 cup roasted sesame oil aka 麻油
1/3 cup old ginger, peeled and finely minced
1 cup wolfberries aka 枸杞子
1 bottle (ca. 350ml) chinese rice wine, about 20% alc content
Half a head of cabbage or napa cabbage aka Chinese wong bok, with biggest leaves cut in half
Salt to taste

Method:
In a large wok, heat sesame oil over medium heat for a few seconds before adding ginger. Stir fry ginger till fragrant, add wolfberries, fry for about 1 min.
Add duck pieces, turning till evenly browned. Add rice wine, cover and bring to boil for about 5 min. Add a little water so duck pieces are almost completely submerged, bring to boil then lower heat to low-medium and simmer for about 1 hour.
Add cabbage and salt, cover for about 5 min (for crunchier cabbage, just bring to boil).
Serve hot with rice.