Ingredients
- 1.5 melons
- 1 tablespoon(s) of Espelette pepper
- 90 g dried duck breast
- 4 tablespoons olive oil
Preparation
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Cut the melons into 4, remove the seeds and collect the flesh. Using a blender, finely mix the pulp with three quarters of the Espelette pepper. Add salt. Pour into bowls and refrigerate.
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When serving, spread the dried duck breast (with or without the fat), sprinkle with the remaining Espelette pepper and drizzle with olive oil.
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Serve immediately, with breadsticks or crackers.
