Ingredients

2 small (or a big one) magrets (duck breast)

¼ of yellow melon

1 tablespoon lime juice

½  cup fresh cream milk

1 tablespoon butter

Salt

Black pepper

Preparation

Magret

1.     Make superficial cuts diagonally all over the duck breast so that it looks like a grill and season it with salt and pepper;

2.     Heat a non-stick pan and grill the duck with the fat side down for approximately 5 minutes and keep taking the melting fat away;

3.     After that, turn it over and cook it for 2 more minutes;

4.     Remove from heat and let it rest for 2 or 3 minutes in a heated place before serving.

5.     Serve the magret cut in thin slices with the melon reduction sauce.

Melon reduction sauce

1.     Blend half of the melon and sieve the juice. Dice the other half and reserve it;

2.     Heat the butter with the melon and let it reduce;

3.     Add the cream milk and the lime;

4.     Add the diced melon and sprinkle salt and pepper to taste.

Assembling the dish

Make a “bed” with the melon reduction and place the slices of meat over it.