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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

Description

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