Thanks to Second City Prime Steak and Seafood for the duck breast.
Set your EGG up with the EGGspander convEGGtor Basket with one side direct cooking and the other side indirect cooking with a half baking stone at 375ºF/191ºC.
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.
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.
Serve the duck breast sliced with skillet sauce, topped with fresh tarragon as a garnish.