INGREDIENTS:

125 Grams “Capella” Pekin Duck cooked meat
7 cups chicken stock
2 spring onions – finely chopped
1 tbsp. Oil
30 mm piece of fresh root ginger – peeled and chopped
125 Grams Melon sliced
Salt and pepper to taste
1 tbsp. Medium Sherry
1 tsp. Corn starch

METHOD:

Step 1 : Fry spring onions in oil for one minute
Step 2 : Add Duck meat and ginger and stir fry for one minute
Step 3 : Add the melon slices and stir fry for a further two minutes
Step 4 : Blend the corn starch with a little chicken stock and add along with the remaining ingredients and stock
Step 5 : Simmer for three to four minutes until the soup becomes clear