Set your oven to the grill function.
Wash the cucumber and the mint.
Cut the melon in two and remove the seeds. Cut the melon into fine slices, remove the rind and dice the flesh.
Dice the cucumber as well, avoiding the seeds.
Finely chop the mint.
In a bowl, mix the mint with the olive oil and diced melon and cucumber.
Cut the baguettes into thick diagonal slices and put them in the oven to toast for about 1 minute.
Cut the Sainte-Maure de Touraine into slices.
On each bruschetta, place two slices of Sainte-Maure de Touraine, three tablespoons of the diced melon and cucumber, and top with two or three slices of smoked duck breast.
Instead of baguettes, use toasted slices of country bread.