Duck Magret with Port Sauce and Celeriac

Directions

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.