Pan-Seared Duck Breast

Pan-Seared Duck Breast

Fire up your Big Green Egg for a tasty twist with Second City Prime duck breasts, crispy on the outside, bathed in a zesty orange-infused red wine reduction – a backyard feast that's next-level delicious!






  • 2 Second City Prime duck breasts
  • 4 tbsp olive oil
  • Kosher salt and pepper to taste
  • 1 cup dry red wine
  • 1 tbsp Worcestershire sauce
  • ½ tbsp orange zest
  • ½ cup fresh orange juice
  • 1 tbsp unsalted butter
  • 2 sprigs fresh tarragon for garnish



  • Big Green Egg Cast Iron Skillet
  • EGGspander convEGGtor Basket
  • Big Green Egg Half Baking Stone


  1. Set up your EGG with the EGGspander convEGGtor Basket, with one side set for direct cooking and the other side for indirect cooking using a half baking stone, preheated to 375ºF/191ºC.
  2. Place the cast iron skillet on the direct side of the EGG just before you are ready to cook.
  3. Score the fat of the duck breast and season with salt and pepper.
  4. Add olive oil to the cast iron skillet and place the duck breast fat side down in the skillet, bringing the temperature of the skillet up along with the duck breast to ensure a crispy crust. Cook for 10-15 minutes (or until the fat is golden brown). Flip and cook for an additional 1-2 minutes. Remove from the EGG and set aside.
  5. In the skillet, add red wine, orange juice, orange zest, and Worcestershire sauce. Cook until the liquid is reduced by half.
  6. Remove from the EGG and add butter. Stir the sauce until smooth. Season with salt and pepper to taste.
  7. Serve the duck breast sliced with skillet sauce, topped with fresh tarragon as a garnish.

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