Pan-Seared Duck Breast

Thanks to Second City Prime Steak and Seafood for the duck breast.

15 Minutes
30 Minutes


  • Second City Prime duck breasts 
  • 4 tablespoons (60 ml) olive oil 
  •  Kosher salt and pepper to taste 
  • 1 cup (240 ml) dry red wine 
  • 1 tablespoon (15 ml) Worcestershire sauce 
  • 1/2 tablespoons (8 ml) orange zest 
  • 1/2 cups (120 ml) fresh orange juice 
  • 1 tablespoon (15 ml) unsalted butter 
  • sprigs fresh tarragon for garnish 


EGGspander convEGGtor Basket

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Pizza & Baking Stones - Half Moon

The Half Moon Baking Stone turns your EGG into a fire brick oven, great for making breads, desserts ...

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Skillet - Cast Iron

Perfect for searing, braising, baking, sauting or roasting this Cast Iron Skillet will delight you w...

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Step 1

Set your EGG for half direct and half indirect with the EGGspander convEGGtor Basket and a half convEGGtor stone at 375°F/190°C.

Step 2

Place the cast iron skillet on the direct side of the EGG right before you are ready to cook. Score the fat of the duck breast and season with salt and pepper. Add olive oil to the cast iron skillet and place the duck breast fat side down in the skillet and bring the temperature of the skillet up along with the duck breast to ensure a crispy crust. Cook 10-15 minutes (or until the fat is golden brown). Flip and cook for 1-2 minutes. Remove from the EGG and set aside.

Step 3

In the skillet, add red wine, orange juice, orange zest and Worcestershire sauce. Cook until the liquid is reduced by half. Remove from the EGG and add butter. Stir the sauce until smooth. Season with salt and pepper to taste.

Step 4

Serve the duck breast sliced with skillet sauce, topped with fresh tarragon as a garnish.

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