Iced Melon Soup with Mint Oil and Crispy Smoked Duck Breast
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3.3/5
(218 Votes)
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Ingredients
- 2 melons
- 1 fresh bunch of mint
- 1 scant cup of olive oil
- 3 tablespoons of lemon vinegar
- 1 smoked duck breast
- 1 egg white
- 2 tbsp tomatoes confit
- 1 pack filo sheets
- salt and pepper
Details
Servings 4
Preparation
Step 1
Preheat oven to 350
Mix 1 and a half melon with half of the olive oil, the lemon vinegar and ten leaves of mint, puree, and reserve in the fridge.
Dice remaining melon.
Step 2
Remove the fat from the duck breast and dice it. Brush over the filo sheets and add the duck and tomato to the center. Roll into a cigar and bake for 20 minutes.
Step 3
Mix the rest of the fresh mint with the rest of the oil and reserve it.
Step 4
Garnish the soup plate with the iced melon soup, the rest of the melon diced, the crispy duck cigars and little drops of the mint oil.
* You can also replace the melon with watermelon and try salmon cigars instead of duck.
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Chef Tips and Tricks
VIDEO: Duck Breast Pastry Pockets
Who will you make these elegant duck pastry pockets for?
Ingredients
- 1 whole duck breast
- 1 sheet puff pastry
- 3-4 slices ham
- 3-4 tbsp raspberry jam
- 3- 4 slices Muenster cheese
Method
- Fry the duck breast in a pan until medium rare (or your preference) and browned on the outside.
- Roll out a sheet of puff pastry, and layer the ham slices in the middle.
- Spread the raspberry jam over the ham slices, and follow with the Muenster cheese, and the duck breast.
- Moisten the sides of the pastry with water, then fold to enclose the duck.
- Brush the pastry with the egg yolk, then score lightly with a knife.
- Bake for 10 minutes at 464°F (until the cheese is melted and the pastry is golden brown)
- Serve, and enjoy!
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