Duck prosciutto and melon with muscatels and vincotto recipe
This duck recipe is a modern take on a Tuscan classic. This delicious duck prosciutto and melon combo is simply moreish, topped with a basil leaf garnish with crumbled goat�s cheese.
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Ingredients
- 2 duck breasts, trimmed of tenderloin and excess fat
- sea salt
- 1 sprig rosemary
- 1 small, ripe rockmelon
- 1 small, ripe honeydew melon
- 1 cup dried muscatel grapes (or sultanas)
- 100 millilitres vincotto (balsamic reduction)
- 80 grams goat’s cheese
- extra virgin olive oil
- basil leaves
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