Heat the vegetable oil in a wok over medium-high heat until hot. Add the duck and stir fry until the wok is almost dry. Remove the duck from the wok, but keep the oil in the wok.
Add sweet bean paste into the wok and stir fry for 30 seconds. Stir in garlic and ginger, stir for about 1 minute. Add the bamboo shoots and duck. Cook for an additional few minutes.
Stir in the rice wine, sugar and spring onions, stir fry for 30 seconds. Add the chicken stock and cook for 3 minutes. Turn the heat down to low and simmer for at least 20 minutes or until the duck is cooked through.