A subtle blend of " Melon du Quercy ", basil and duck ham


  • 2 melons of 700 to 800 gms
  • 100 gms duck ham (cured duck breast)
  • 2 sprigs of basil
  • bunches of redcurrants
  • sea salt
  • freshly-ground pepper


  1. Cut the melons in half horizontally.
  2. Remove the seeds. Peel each half and slice the flesh very thinly.
  3. Arrange in a rosette on individual plates.
  4. Intersperse or scatter with the cured duck breast, cut into fine strips and fat removed, and sprinkle with chopped basil..
  5. Decorate with small bunches of redcurrants.
  6. 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.