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Sunshine on the plate
In Quercy, melons have everything they need to be happy: generous, unstinting sunshine, well-exposed hillsides, calcareous clay soil just as they like it, and producers who are very attached to their tradition of quality. From one generation to the next, they pass on know-how based on mastery of the choice of growing plots and of varieties, on looking after a particularly delicate fruit, and on picking the exact moment of harvest, when the melon attains its full maturity.
With a dense, sweet flesh which has a delicate hint of honey, Quercy Melons bring sunshine to local tables and lend themselves to elegant culinary alliances (with duck breast, for instance) whether eaten as they are, roasted, in soup or as a jam.
More information :
Syndicat Interprofessionnel du Melon du Quercy
29, av. du Général de Gaulle
46170 Castelnau Montratier
Tél : 05 65 21 96 83 - See the website
Syndicat Interprofessionnel du Melon du Quercy
29, av. du Général de Gaulle
46170 Castelnau Montratier
Tél : 05 65 21 96 83 - See the website
Carpaccio of Quercy melon with basil and duck ham
Preparation : 30 mins
For 4 personnes
Ingredients
2 melons of 700 to 800 gms
100 gms duck ham (cured duck breast)
2 springs of basil
Bunches of redcurrants
Sea salt
Freshly-ground pepper
Preparation
Cut the melons in half horizontally. Remove the seeds.
Peel each half and slice the flesh very thinly.
Arrange in a rosette on individual plates.
Intersperse or scatter with the cured duck breast, cut into fine strips and fat removed, and sprinkle with chopped basil.
Decorate with small bunches of redcurrants. At the last moment, grind some white pepper over it and dust with the finest sea salt.
Serve chilled.
Variation: you can splash some eau de noix (walnut spirit) over it, but leave out the basil.
For 4 personnes
Ingredients
2 melons of 700 to 800 gms
100 gms duck ham (cured duck breast)
2 springs of basil
Bunches of redcurrants
Sea salt
Freshly-ground pepper
Preparation
Cut the melons in half horizontally. Remove the seeds.
Peel each half and slice the flesh very thinly.
Arrange in a rosette on individual plates.
Intersperse or scatter with the cured duck breast, cut into fine strips and fat removed, and sprinkle with chopped basil.
Decorate with small bunches of redcurrants. At the last moment, grind some white pepper over it and dust with the finest sea salt.
Serve chilled.
Variation: you can splash some eau de noix (walnut spirit) over it, but leave out the basil.
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