Duck breast on a bed of lentils and roasted beetroot sauce  

To be serve with : Terrazas Reserva Malbec

The trio of Terrazas Reserva Malbec wine, bacon and lentils make a complex and rich base for the gaminess of the duck breast. This comes together in very little time and shows a European sophistication and flair – a perfect main dish for an elegant dinner party.

“The Terrazas Reserva Malbec is a balanced wine, which adapts to a wide range of flavors. It is perfect for the duck breast, and in particular, for my cooking style. Let us say it is a vanguard wine.”

Chef Daniel Téllez, The Westin Santa Fe, Mexico City

  chapeau right


Duck breast on a bed of lentils and roasted beetroot sauce

Duck breast on a bed of lentils and roasted beetroot sauceServes 4 as a main course
Ingredients :
4 duck breasts
400 g lentils cooked in a short bouillon
1 kg of bacon, diced
400 g roasted beets
600 ml Terrazas Reserva Malbec
800 ml honey
8 sticks asparagus
Preparation :
Preheat the oven to 180° C / 350° F. Heat a frying pan over a high heat and place the duck breasts in it, skin side down. Brown for until the skin is golden and crusty. If your pan is small, you may need to do this in batches. Reserve.
Process 240 g of the beets with the Terrazas Reserva Malbec until smooth. Heat the honey to the boiling point and then add the beetroot sauce. Cook until the alcohol has evaporated and the sauce has thickened. Fry the bacon and lentils together in a deep frying pan. Once the bacon is crispy and the lentils warmed through, add three tablespoons of the beet sauce. Slice the remaining beets and fold into the lentil mixture.
Brush the asparagus with olive oil and season. Then grill using a griddle pan or barbecue. Reserve and keep warm.
Place the duck breasts in a roasting pan and put in the oven for 6-8 minutes for rare meat, 10-12 for well done meat. After removing the breasts from the oven, cover them with foil and allow to rest for five minutes.
Duck breast on a bed of lentils and roasted beetroot sauce
Presentation :
Place lentils in the middle of each plate. Slice each breast diagonally and lay over the lentils. Decorate the plates with the asparagus and drizzle the beet sauce over the breasts. Use any remaining sauce to make a decorative line around the edge of the plate.


Stories Stories

Daniel Téllez


His professional training includes studies in Europe, where he took a course on Mediterranean Cooking ...


Terrazas Reserva Malbec 2012


Malbec 2012



James Suckling

Intense purplish colour with red shades. Very expressive, revealing a floral and red fruit profile of violet, raspberry...



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