Thyme-Roasted Duck Breast With Orange-Wine Sauce

By Sunset
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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

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