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Duck breast with blueberries and vegetables

This intense, complex and wild dish joins the wine in a high-level balance. This means that a wine with such a great structure, tannins, body and intensity of aromas can take a chance with a dish of this level without losing. The fat of the duck breast will melt in the mouth and join the tannins and body of the wine. The blueberries and their natural acidity will contribute a touch of freshness, whereas the vegetables will stand out against the fruitiness and minerality of the wine. The final touch will be given by the spices and the long finish of the wine.



  • Duck breast – 4 units
  • Zucchini – 1 unit
  • Carrot – 1 unit
  • Green beans – 50 g.
  • Potatoes – 100 g.
  • Blueberries – 150 g.
  • Malbec wine – 250 cc.
  • Sugar – 75 g.
  • Olive oil
  • Salt and pepper


Bring the wine, the sugar and half of the blueberries to a boil, and then reduce at low heat for 20/15 minutes or until the desired consistency is reached. Once the preparation warms down, add the rest of the blueberries.

Steam the vegetables until they are tender.

Season the duck breasts with salt and pepper, and sear them on the skin side in a very hot frying pan. It is not necessary to add oil to the pan. Once the skin is crispy, cook them on the other side.

Serve the juicy duck breast, and accompany with the vegetables heated in a frying pan with a dash of olive oil. Finally, pour the Malbec and blueberry reduction gently.

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