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Duck Magret with Port Sauce and Celeriac
ON DINE CHEZ NANOU15Ingredients
65Minutes
290Calories
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Description
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.
Ingredients
US|METRIC
4 SERVINGS
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Directions
- 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.
- 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.
- 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.
NutritionView More
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290Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories290Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol35mg12% |
Sodium470mg20% |
Potassium920mg26% |
Protein12g24% |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate34g11% |
Dietary Fiber3g12% |
Sugars20g40% |
Vitamin A10% |
Vitamin C130% |
Calcium40% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.