Duck Magret with Port Sauce and Celeriac

On dine chez NanouReviews(2)
kirk dodds: "this turned out to be delicious and worth the eff…" Read More

If you are searching for a recipe with traditional elements as well as a ton of protein, we got you covered! This recipe for Duck Magret with Port Sauce and Celeriac is delcious as well as the perfect post-workout meal. Try out this recipe and see how your body responds to the added protein intake. Let us know your thoughts in the comments below. We are happy to read your comments and respond. You can also give this Duck Magret with Port Sauce and Celeriac recipe a star rating.


  • 1 celeriac
  • 350 milliliters orange juice
  • 20 grams butter
  • thyme
  • 700 milliliters milk
  • 1 bay leaf
  • salt
  • 1 lemon (juiced)
  • 50 milliliters port
  • 2 duck breast (filets, about 400 grams each)
  • 1 tablespoon butter
  • 1 garlic clove (crushed)
  • 1 sprig thyme
  • 1 sprig rosemary
  • black ground pepper


  1. Peel the celeriac. Cut it into slices, 2 centimeters thick. Cut each slice into 6 wedges and round the tip. Save the celeriac trimmings for the mash. Place the celery segments in a large saucepan. Add the 350 milliliters of orange juice, the butter, and the thyme. Cook over low heat for 20-25 minutes until tender; set aside in juices.
  2. Put the celeriac trimmings in a pan. Cover with milk, add the bay leaf, salt, and cook over low heat for about 25/30 minutes so that the celery is tender. Remove the bay leaf. Using a blender, mix and gradually add the milk that was used for cooking so that the mash is creamy. Adjust the seasoning and add a little lemon juice. Set aside.
  3. In a saucepan, reduce the port until you get a syrupy consistency. Add 6 tablespoons of orange juice, filter, and let it reduce a bit so that the sauce coats the spoon.
  4. Using a knife, score the fat of each breast making sure not to touch the meat. Season the fat with salt.
  5. Heat a frying pan, place the duck breasts skin side down and cook over low heat, removing the melted fat from the pan as you go.
  6. When the duck fat has a beautiful color after ten minutes of cooking, add 1 tablespoon of butter, 1 crushed garlic clove, thyme and rosemary. Increase the heat until the butter gets foamy. Salt and pepper the breasts on the meat side and flip them. Sprinkle with butter for 30 seconds.
  7. According to the original recipe from Greg Marchand, remove the breasts from the heat and leaves them for 15 minutes in a warm place.
  8. In each plate, place mashed celery, braised sliced ​​celery, duck breast and baste with sauce. Add a little sea salt and pepper on the meat.
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NutritionView more



Calories290Calories from Fat100
Total Fat11g17%
Saturated Fat7g35%
Trans Fat
Calories from Fat100
Total Carbohydrate34g11%
Dietary Fiber3g12%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
kirk dodds 27 Mar
this turned out to be delicious and worth the effort but i do think 50ml port is far too little as once this reduces no where near enough sauce for 4 people . i always do more so was ok i would.double the amount of port used
Lillian M. 11 Jul 2015
Wanted a new duck recipe and tried this one. Glad I did! Who knew how delicious cooked celery could be? One of my favorites yet!