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Thyme-Roasted Duck Breast with Orange-Wine Sauce

Source of Recipe


Sunset, April 2005






List of Ingredients



• 2 Tbsp olive oil
  
• 1 cup chopped carrots
  
• 1 cup chopped celery
  
• 1/2 cup chopped shallots
  
• 1/4 cup chopped garlic
  
• 1 bottle (750 ml) dry red wine
  
• 1 cup orange juice
  
• 5 sprigs fresh thyme, rinsed, plus 3 tsp fresh thyme leaves
  
• 2 dried bay leaves
  
• 3 duck breast halves (about 10 ounces each)
  
• Salt and pepper
  
• 1/2 cup whipping cream
  
• 6 cups baby arugula leaves, rinsed and crisped
  






Instructions



1. Pour olive oil into a 12-inch ovenproof nonstick frying pan (with at least 2-inch-tall sides) over medium heat. When hot, add carrots, celery, shallots, and garlic; stir often until vegetables are slightly limp and beginning to brown, about 7 minutes. Add wine, orange juice, 5 sprigs thyme, and bay leaves; increase heat to high and boil, stirring occasionally, until liquid is reduced by about half and is slightly syrupy, about 15 minutes. Pour through a fine strainer into a glass measure; you should have about 1 cup. Discard vegetables. Wipe pan dry.
   
   
2. Rinse duck breasts and pat dry. Score the skin of each in a crosshatch pattern, making cuts about an inch apart, through the skin into the layer of fat. Sprinkle lightly all over with salt and pepper. Set same frying pan over medium-high heat; when hot, lay duck breasts, skin-side down, in pan. Cook until beginning to brown on the bottom, 1-1/2 to 2 minutes. Spoon out and discard any fat in the pan. Turn breasts over and sprinkle evenly with thyme leaves.
   
   
3. Transfer pan with duck to a 425° F oven. Roast until well browned on the surface, but still slightly pink in center of thickest part (cut to test), 20 to 25 minutes. Transfer duck to a rimmed cutting board and let rest in a warm place for 5 minutes. Skim off and discard fat from pan juices.
   
   
4. Set pan over medium-high heat and add orange-wine reduction and cream. Stir often, scraping up browned bits from bottom of pan, until sauce is boiling and coats the back of a spoon in a thin layer, 2 to 3 minutes. Season to taste with salt and pepper.
   
   
5. Divide arugula among 6 plates. Slice duck breasts across the grain and fan equally over arugula. Drizzle a little warm orange-wine sauce over duck and greens. Pour remaining into a small pitcher and pass, for guests to add to taste.
   
   Serves 6