Dinner

Duck prosciutto & melon with goat’s cheese & muscatels

This is a modern take on the Tuscan classic of prosciutto and melon. I’ve made my own duck prosciutto, which is very easy to do but must be made a week in advance as the duck needs to hang in the fridge. You can tea-smoke the duck once it is ready, to add an extra dimension, or simply enjoy it as it is. Muscatels are a type of aromatic dried grape; if you can’t find them, use sultanas instead.
Duck prosciutto & melon with goat's cheese & muscatels
6
30M

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.

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