Ingredients
Method
1.Place the duck breasts skin-side down on a plate, rub with sea salt then sprinkle with rosemary leaves. Transfer breasts to a flat ceramic dish and totally cover with sea salt. Cover with plastic wrap and place in the fridge overnight.
2.The next day, wash off all the salt and rosemary then thoroughly pat dry with a tea towel. Wrap each breast in a thin piece of muslin and tie with butcher’s twine. Clear a space in the fridge and hang the breasts there, with a drip tray underneath. Leave for one week to dry out before using.
3.When the duck is ready, trim the skin off the melons using a sharp knife and scoop out balls of flesh with a melon baller (or cut into large dice if you don’t have a baller).
4.Place muscatels and vincotto in a small bowl and mix well.
5.Take the dried duck prosciutto out of the fridge and thinly slice. Arrange the melon balls on a serving platter, then lay a slice of duck prosciutto on top of each piece of melon. Scatter with muscatels and vincotto.
6.Crumble goat’s cheese on top, drizzle with a little extra virgin olive oil and garnish with basil leaves and some cracked black pepper.