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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

Duck Breasts Are Widely Available In Supermarkets These Days, Fresh Or Frozen. If You Don't See Them In The Meat Counter, Ask For Them To Be Ordered. Serve Mashed Potatoes Alongside The Duck; Chef Mike Davis Uses Fingerlings, With Lots Of Cream. For Desse

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