Thyme-Roasted Duck Breast With Orange-Wine Sauce

Name: Thyme-Roasted Duck Breast With Orange-Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons 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 teaspoons fresh thyme leaves; 2 dried bay leaves; 3 duck breast halves (about 10 oz. each; see notes); Salt and pepper; 1/2 cup heavy whipping cream; 6 cups baby arugula leaves (5 oz.), rinsed and crisped

Servings: persons

2 tablespoons 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 teaspoons fresh thyme leaves
2 dried bay leaves
3 duck breast halves (about 10 oz. each; see notes)
Salt and pepper
1/2 cup heavy whipping cream
6 cups baby arugula leaves (5 oz.), rinsed and crisped

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 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 pan. Turn breasts over and sprinkle evenly with thyme leaves.
3
Transfer pan with duck to a 425u00b0 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 six 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.
6
If duck breasts are frozen, thaw (in their plastic wrappers) in cold water. You can make the sauce (step 1) a day ahead; cover and chill.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup chopped carrots, 1 cup chopped celery, 1/2 cup chopped shallots, and more.

Yes, Thyme-Roasted Duck Breast With Orange-Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!