• 2 Duck breasts
  • 1 c orange juice
  • 1 cup brown sugar
  • 1 cup chicken stock
  • ½ tablespoon chopped garlic
  • 2 tablespoons chopped onions
  • Salt and pepper (to taste)
  • Olive oil for cooking


Make cross hatched incisions on the fat of the breast to allow the heat to cook the duck breast properly. Season both sides with salt and pepper. Set the FireDisc to medium heat and add about 1 tablespoon of olive oil to the pan. Do not allow the pan to get very hot or else the fat of the breast will burn instead of melt.

Place the breast fat side facing down in the pan and let it cook gently for about 10 – 15 min. There is no need no flip it. During this process a lot of fat will render from the duck, use this to baste the breasts. This will add a lot more flavor to your dish.

Remove the breasts and fat from the FireDisc, add the onions and the brown sugar and half a cup of water the pan while it is still hot. Let the mixture caramelize for 10 to 15 min then turn the FireDisc off. Add the orange juice after two minutes of letting the caramel cool, turn the heat back on to low, stir the sauce and allow to cook for 5 minutes then add the chicken stock. Add salt and pepper to your liking to the sauce and place the breasts back into the pan. Serve with mash potatoes or fresh green beans! Enjoy!