Directions:
- 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.
- 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.
- 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. 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1125.88 Kcal (4714 kJ) | ||
| Calories from fat | 568.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.15g | 97% | |
|---|---|---|---|
| Cholesterol | 300.5mg | 100% | |
| Sodium | 404.09mg | 17% | |
| Potassium | 2836.56mg | 60% | |
| Total Carbs | 72.87g | 24% | |
| Sugars | 37.4g | 150% | |
| Dietary Fiber | 11.75g | 47% | |
| Protein | 70.88g | 142% | |
| Vitamin C | 191.2mg | 319% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 17.4mg | 97% | |
| Calcium | 452.8mg | 45% | |
| Amount Per 100 g | |||
| Calories | 103.66 Kcal (434 kJ) | ||
| Calories from fat | 52.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.81g | 97% | |
|---|---|---|---|
| Cholesterol | 27.67mg | 100% | |
| Sodium | 37.2mg | 17% | |
| Potassium | 261.16mg | 60% | |
| Total Carbs | 6.71g | 24% | |
| Sugars | 3.44g | 150% | |
| Dietary Fiber | 1.08g | 47% | |
| Protein | 6.53g | 142% | |
| Vitamin C | 17.6mg | 319% | |
| Vitamin A | 0.1mg | 43% | |
| Iron | 1.6mg | 97% | |
| Calcium | 41.7mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Beef Ragu With Fettuccine
Olive oil and 12 more.. -
Lamb Chops with Rosemary Flageolets
Olive oil, divided, Chopped carrot, Chopped celery and 10 more.. -
Kale and White Bean Stew
Kale leaves , center ribs and stems removed, Olive oil and 11 more.. -
Kale & White Bean Stew
Kale leaves , center ribs and stems removed, Olive oil and 11 more.. -
Braised Short Ribs
Boneless beef short ribs, trimmed and cut into 2-inch pie... and 18 more.. -
Homey Split Pea Soup
Dried split green peas, Butter, Olive oil and 11 more.. -
Shrimp Cocktail
Cold water, Carrots, quartered, Stalks celery, quartered and 15 more.. -
Chicken-Orzo Soup
Fat-free , less-sodium chicken broth, divided and 13 more..
Also Try
-
Seared Duck Breast with Ruby Port Sauce
Boneless duck breast halves, thawed and skinned and 11 more.. -
Roasted Chicken Breasts and Butternut Squash with Herbed Wine Sauce
Bone-in chicken breast halves (about 2 lb), skinned and 6 more.. -
Duck Breast with Cherry-Pepper Sauce
Pitted tart red cherries in water, undrained, Olive oil and 11 more.. -
Duck Breast with Double-Cherry Sauce
Vegetable oil, Boneless duck breast halves, skinned and 5 more.. -
Duck Breasts with Pinot Noir and Cherry Sauce
Sugar, Water, Dried tart cherries, Red wine vinegar and 9 more.. -
Duck Breasts with Cider-Farro Risotto
Farro, Fat-free , less-sodium chicken broth, Apple cider and 14 more.. -
-
Roasted Turkey Breast with Pan-fried Polenta and Hollandaise Sauce
Skinned and boned turkey breast, Garlic cloves, minced and 4 more.. -
Roast Chicken Breasts with Peppers
Fennel seed, crushed, Salt, divided, Pepper, divided and 10 more.. -
Roast Turkey Breast with Rosemary Gravy
Apples, sliced, Sliced leeks (white portion only ) and 6 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
