Wash and rinse duck's leg and let soak in warm water for 15 minutes to reduce saltiness.
Drain well, and steam over high heat for 10 minutes, then pour away excess oil. remove bones and skin, then slice.
Heat some oil in pan, fry minced garlic and ginger slices, then saute chinese celery and peas. add in a little bit of water the cover and let cook for about 1 minute.
Pour in wine, then add in seasonings and sliced duck and stir well. Serve.