Duck breast with caramelised melon

1. Scoop out the flesh of two melons and cut into small pieces. Mix with the lemon juice, the honey and the star anise. Macerate the melon pieces for 1 hour.

2. Criss-cross the skin of the duck breast and cook in a pan for 7 minutes on each side. When it is done, wrap in aluminium foil and set aside.

3. Caramelise the melons for 15 minutes over low heat. Add butter at the end and let melt with the melon.

4. Slice the duck finely and divide with the caramelised melons on each plate. Add salt pepper and serve with Thai  white rice.

Photo credit: Sucré Salé