1. remove the fat and skin from the breasts.
For the dressing, grind salt, spices and sugar in a mortar. Sprinkle over breasts on both sides and place in a bowl. 3.
Cut oranges into small slices. Pluck basil leaves from stems and place in a plastic container in the ice chest for the next day. Finely chop stems and apply to seasoned breasts with orange slices and honey. Set aside to cool for 24 h.
4. pull duck breasts out of the pickle, scrape with kitchen paper and split horizontally but not completely with a sharp kitchen knife. Fold meat apart to form a square. Place between plastic wrap and pat flat. Spread basil leaves on meat, roll tightly, wrap first in plastic wrap then in aluminum foil and freeze for about three hours.
Before serving, cut the duck breast into small slices and place them in a circle in the middle of the plate. Brush with olive oil.
Cut melons into eighths, stone and place in a star shape.
Tip: Always use aromatic spices to refine your dishes!