Thyme-Roasted Duck Breast with Orange-Wine Sauce

Name: Thyme-Roasted Duck Breast with Orange-Wine Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 142 grams cups baby arugula leaves , rinsed and crisped; 237 milliliters chopped carrots; 237 milliliters chopped celery; 2 dried bay leaves; 750 milliliters bottle dry red wine; 3 duck breast halves (about 10 oz. each; see notes); 5 sprigs fresh thyme, rinsed, plus 3 teaspoons fresh thyme leaves; 59 milliliters chopped garlic; 118 milliliters heavy whipping cream; 2 Tbsps olive oil; 237 milliliters orange juice; 6 servings Salt and pepper; 118 milliliters chopped shallots

Need a gluten free and primal main course? Thyme-Roasted Duck Breast with Orange-Wine Sauce could be a tremendous recipe to try. This recipe makes 6 servings with 398 calories, 25g of protein, and 17g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have thyme, shallots, wine, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

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.

Ingredients you will need

Vegetable

Olive Oil

Shallot

Carrot

Celery

Garlic

Equipment you will use

Frying Pan

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.

Ingredients you will need

Orange Juice

Bay Leaves

Thyme

Wine

Pour through a fine strainer into a glass measure; you should have about 1 cup. Discard vegetables. Wipe pan dry.

Ingredients you will need

Vegetable

Equipment you will use

Sieve

Frying Pan

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.

Ingredients you will need

Duck Breast

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.

Ingredients you will need

Salt And Pepper

Duck Breast

Thyme

Equipment you will use

Frying Pan

Transfer pan with duck to a 425 oven. Roast until well browned on the surface but still slightly pink in center of thickest part (cut to test), 20 to 25 minutes.

Ingredients you will need

Whole Duck

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Whole Duck

Equipment you will use

Cutting Board

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Sauce