Here is a classic combination of melon and prosciutto with a little modern touch.  We had these fantastic crenshaw melons growing in the garden that were so sweet and juicy.  I had picked up some duck prosciutto from gwen  in LA, (Chef Curtis Stone latest endeavor).  Duck prosciutto is something I had for the first time over 13 years ago when I went to france.  I actually think I bought some in the airport if i'm not mistaken.  Duck prosciutto is absolutely delicious, and the product from gwen was no disappointment.  The product was flawless and a perfect compliment to this classic pairing.  I made a simple terrine with mascarpone, lemon, and poppy seeds with the melon.  Instead of balsamic I pickled some strawberries and also made a gel with verjus.  Here is the recipe I hope you enjoy it.  

Verjus gel
1 cup verjus
1/2 cup sugar
1 tsp agar

4 oz Mascarpone
2 tbsp poppy seed
1/2 lemon zest
Salt to taste

1 ripe sweet melon
4 oz duck prosciutto (recipe here)

Pickled strawberry see recipe
Radish sliced

For the verjus gel,

Place all the ingredients into a pot and bring to simmer.  Cook for 5 minutes and then pour into a shallow pyrex pan.  Allow to cool completely (approx 1-2 hours)  Then with a knife cut up and place into a vitamix and puree until smooth.  Place into a squirt bottle and keep cold

For the melon terrine,

Peel the melon and slice into 1/4 inch thick pieces around the core.  Take mascarpone, lemon zest, poppy seed, and salt and mix well in a bowl.  Using an offset spatula spread a thin layer of the mascarpone mixture in between each layer of  melon until you have 4 layers of cheese.  Then wrap gently in plastic wrap and place in the refrigerator.  Continue the process until you have most of the melon used.

For the duck prosciutto see recipe

To finish,

Take out the terrine and slice carefully and place on a plate.  Add the verjus gel, pickled strawberries and radish.  Finish with slices of duck prosciutto, chervil, and chive flowers.  Serve and enjoy! 

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