1.Cover dried mushrooms in small bowl with cold water; stand 1 hour. Drain; slice thinly.
2.Meanwhile, remove bones from duck; reserve skin, slice meat thinly.
3.Preheat grill.
4.Combine the water and stock in large saucepan; bring to a boil. Add duck, dried mushrooms, sugar, sauce, bamboo shoots and swiss browns; return to a boil.
5.Place duck skin, in single layer, on oven tray; grill about 5 minutes or until crisp. Discard excess fat; chop skin coarsely
6.Meanwhile, add blended cornflour and extra water to soup; stir until mixture thickens slightly. Serve soup sprinkled with duck skin and onion.
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