Thyme-Roasted Duck Breast with Orange-Wine Sauce

Ingredients

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

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...

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