{"id":22001,"date":"1988-06-18T15:56:12","date_gmt":"1988-06-18T22:56:12","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=22001"},"modified":"2017-04-02T11:52:15","modified_gmt":"2017-04-02T18:52:15","slug":"thyme-roasted-duck-breast-with-orange-wine-sauce","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=22001","title":{"rendered":"Thyme-Roasted Duck Breast with Orange-Wine Sauce"},"content":{"rendered":"

2\"\"<\/a> T. olive oil
\n1 C. chopped carrots
\n1 C. chopped celery
\n1\/2 C. chopped shallots
\n1\/4 C. chopped garlic
\n1 bottle (750 ml.) dry red wine
\n1 C. orange juice
\n5 sprigs fresh thyme, rinsed, plus 3 tsp. fresh thyme leaves
\n2 dried bay leaves
\n3 duck breast halves (about 10 oz. each; see notes)
\nSalt and pepper
\n1\/2 C. heavy whipping cream
\n6 C. baby arugula leaves (5 oz.), rinsed and crisped<\/p>\n

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 C.. 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\u00c2\u00b0 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.<\/p>\n","protected":false},"excerpt":{"rendered":"

2 T. olive oil 1 C. chopped carrots 1 C. chopped celery 1\/2 C. chopped shallots 1\/4 C. chopped garlic 1 bottle (750 ml.) dry red wine 1 C. orange juice 5 sprigs fresh thyme, rinsed, plus 3 tsp. fresh thyme leaves 2 dried bay leaves 3 duck breast halves (about 10 oz. each; see notes) Salt and pepper 1\/2 C. heavy whipping cream 6 C. baby arugula leaves (5 oz.), rinsed and crisped Pour olive oil into a 12-inch…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,8],"tags":[172],"class_list":["post-22001","post","type-post","status-publish","format-standard","hentry","category-game-and-other-meats","category-poultry","tag-hunting"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/22001","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=22001"}],"version-history":[{"count":2,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/22001\/revisions"}],"predecessor-version":[{"id":22008,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/22001\/revisions\/22008"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=22001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=22001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=22001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}