Cold Melon Soup with Smoked Duck Breast

Cut the melons in half and remove the seeds. Cut out melon balls from half of the halves with a baller. Set aside.

Discard remaining melon flesh and place in large enough bowl or blender jar form. Cut away the rind of the other halves, dice the flesh and also place in the baking dish or blender jar form. Add sherry or port, soup and juice of one lemon and grind the whole thing very thoroughly, perhaps passing it through a sieve. Season the melon soup with salt, pepper and cayenne pepper or Tabasco. Chill.

On wooden skewers, alternate smoked duck breast and melon balls.

Arrange the well pre-chilled melon soup in deep plates and bring each to the table with a skewer.

Tips, Smoked Duck Breast: The breast pieces are the best part of the duck. They have a distinct layer of fat over the meat, which is also not removed during smoking, as it is a flavor carrier. Whether to remove it during the meal is a matter of personal preference. In this recipe, instead of smoked duck breast, you can also use raw bacon, raw ham, Mostbröckli or possibly Bündnerfleisch on the melon skewer.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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