Rinse the duck breast thoroughly under running water, dry with kitchen roll and cut into strips not too thick.
Mix the ingredients for the marinade: soy sauce, sherry, ground ginger, sugar and a little salt in a baking dish and marinate the duck breast strips for 1 hour. Remove the peel from the garlic and cut it into fine sl.
Heat the oil in the wok, and start by sautéing the garlic in it then pour in the duck meat with the marinade and cook for about 2 min, stirring constantly until the meat becomes light in color, remove and keep warm. Heat the oil in the wok.
Remove the skin from the shallots and cut them into cubes.
Clean the celery, rinse and cut into strips, also the green.
Cook the shallots and celery in the wok, stirring constantly for 2 minutes.
Cut the pineapple into cubes.
Remove the seeds from the melon and dice the flesh.
Add the pineapple and melon cubes and lychees to the vegetable form and bring to a boil while stirring.
Add the soy sauce, hoisin sauce and chicken stock.
Add the paradeis pulp, the vinegar, the sugar and the maizena (cornstarch) mixed in a little bit of water and let it boil until the sauce becomes creamy.
Season with salt and freshly ground pepper.
Add the duck strips, stirring repeatedly, and bring to the table hot on the spot.
Melon gives the body fluids and minerals (magnesium, potassium, calcium).
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