Thyme-Roasted Duck Breast with Orange-Wine Sauce

Thyme-Roasted Duck Breast with Orange-Wine Sauce
Photo by James Carrier

Ingredients

  • 5 sprigs fresh thyme, rinsed, plus 3 teaspoons fresh thyme leaves
  • 2 tablespoons olive oil
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • Salt and pepper
  • 3 duck breast halves (about 10 oz. each; see notes)
  • 2 dried bay leaves
  • + 19 more ingredients
    • 1 cup orange juice
    • 1 bottle (750 ml.) dry red wine
    • ¼ cup chopped garlic
    • ½ cup chopped shallots
    • 6 cups baby arugula leaves (5 oz.), rinsed and crisped
    • ½ cup heavy whipping cream
    • 5 sprigs fresh thyme, rinsed, plus 3 teaspoons fresh thyme leaves
    • 2 tablespoons olive oil
    • 1 cup chopped carrots
    • 1 cup chopped celery
    • Salt and pepper
    • 3 duck breast halves (about 10 oz. each; see notes)
    • 2 dried bay leaves
    • 1 cup orange juice
    • 1 bottle (750 ml.) dry red wine
    • ¼ cup chopped garlic
    • ½ cup chopped shallots
    • 6 cups baby arugula leaves (5 oz.), rinsed and crisped
    • ½ cup heavy whipping cream

1. Pour olive oil into a 12-inch ovenproof nonstick frying pan (with at least 2-in.-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...

View full recipe at My Recipes

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