Pour the hot chicken stock into a small saucepan, add the onion and duck breast and simmer for 3-4 minutes or until the onion has softened and the duck has cooked all the way through.
Add the baby sweetcorn and season, to taste, salt and freshly ground black pepper. Simmer for a further 2-3 minutes.
Pour into a serving bowl, add the coriander leaves and serve.
