James Martin cooks up a very special duck and melon dish on Saturday Kitchen live.

James got the idea for the dish from the Far East and it requires the melon to be placed in a vacuum pack plastic bag, sealed and left in the fridge for 48 hours to be turned into melon foie gras.

For the duck jus, James use: 1 duck carcass, cut into pieces, 1 carrot, cut into chunks, 2 sticks celery cut into chunks, 1 onion, peeled and cut into chunks and 500ml good-quality beef stock.

James uses 2 duck breasts, trimmed and skin scored with: 2 star anise, 1 cinnamon stick, 4 cloves, ½ tsp cumin seeds, 50g unsalted butter and 110g curly kale, stalks discarded, chopped.