Duck Magret with Port Sauce and Celeriac Recipe | Yummly

Duck Magret with Port Sauce and Celeriac

kirk dodds: "this turned out to be delicious and worth the eff…" Read More
Read Directions
Add to Meal Planner

Add to Meal Planner


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
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    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.
    View 5 More StepsDiscover more recipes from On dine chez Nanou

    NutritionView More

    Sodium20% DV470mg
    Fat17% DV11g
    Protein24% DV12g
    Carbs11% DV34g
    Fiber12% DV3g
    Calories290Calories from Fat100
    Total Fat11g17%
    Saturated Fat7g35%
    Trans Fat
    Calories from Fat100
    Total Carbohydrate34g11%
    Dietary Fiber3g12%
    Vitamin A10%
    Vitamin C130%

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

    Recipe Tags


    kirk dodds 2 years ago
    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

    Stop Wasting, Start Saving.

    Save time and money with a weekly meal plan – and get dinner on the table with ease.

    Get Started