Pasteque (watermelon in French) comes in three varieties: red seedless, red seeded and white winter melon. All three are suitable to make this sticky confiture to accompany duck and foie gras but the seeded variety should be avoided due to the labour involved in removing the seeds.
To every kilo of chopped watermelon flesh add 600g sugar, the zest of one orange and one lemon and a vanilla pod or two. Bring to the boil and slowly simmer until the liquid is reduced by two thirds, about an hour. Place a teaspoonful of jam on a saucer and place it in the refrigerator for a few minutes. If it sets quickly but is still pliable the jam is ready. Remove from the heat, cool and store in a sterilised jar. Use as a side dish for magret (duck breast) and foie gras or spread on toast for breakfast!