Spiced duck with melon, curly kale and duck jus

It takes time but this recipe mainly looks after itself and is a surprisingly simple way to create an impressive main.

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For the melon foie gras

  • 1 piel de sapo melon, peeled, seeds removed and cut into slices
  • olive oil, for frying

For the duck jus

  • 1 duck carcass, cut into pieces
  • 1 carrot, cut into chunks
  • 2 sticks celery, cut into chunks
  • 1 onion, peeled and cut into chunks
  • 500ml/1lb 2oz good-quality beef stock

For the spiced duck

For the mint oil

  • 10g/⅓oz fresh mint
  • 100ml/3½fl oz olive oil