2.Heat oil in a large, flameproof casserole dish on medium. Saute onion and garlic for 1-2 minutes, until tender. Stir in mushrooms and cook for 1-2 minutes.
3.Add rice and cook, stirring, for 1 minute. Mix in stock and wine. Bring to the boil on high.
4.Cover with foil or lid and bake for 20 minutes. Stir in duck, hoisin sauce and sesame oil. Cover. Rest for 5 minutes, until liquid is absorbed.
5.Serve topped with a little cabbage and a drizzle of extra hoisin sauce.
Chinese rice wine is available from Asian supermarkets. If unavailable, you can use dry sherry. Add a sliced chilli, if liked.