Duck Magret with Berry Reduction and Celery Purée

Duck Magret with Berry Reduction and Celery Purée

Are you already thinking about what to prepare for the Christmas table?
We suggest a Duck Magret with Berry Reduction and Celery Purée. A recipe that is a balanced mix of flavors, perfect to accompany a Private Selection 2016.

Ingredients (serves 4)

  • For the duck:
  • 2 duck breasts weighing 250gr
  • Salt and pepper to taste

  • For the berry reduction:

  • 1 red onion, chopped
  • 200 gr red berries, frozen
  • 2 tbsp sugar
  • 2 tbsp balsamic vinegar
  • 1 cinnamon stick

  • For the celery purée:

  • 1 head of celery, peeled and cubed
  • 2 potatoes, peeled and cubed
  • Salt and pepper to taste
  • 200 ml milk
  • 1 tbsp butter
  • 1 tbsp duck fat


For the berry reduction, place all ingredients in a saucepan with around 100 ml of water, simmering slowly to reduce for about 20 minutes. Remove the cinnamon stick and blend the mixture. Reserve.

For the celery purée, place the celery, potatoes, salt and milk in a pot and add water until covering the potatoes. Cook until all ingredients are tender. Strain the liquid and reduce to a purée, seasoning with salt and pepper, stirring in the butter and duck fat. Keep warm until serving.

For the duck breasts, make light criss-crossed slits in the skin, season with salt and pepper, and place skin-side down in a frying pan until crisp. Seal the duck well and then place on an oven tray skin-side up, and put in the oven at 200ºC for around 7-10 minutes. Leave to rest for 10 minutes before slicing.

Serve the purée with slices of duck breast and drizzle the berry reduction on top.

Bon Appétit!