Pan Roasted Duck Breast with Scotch Broth

Serves
serves 2

MATT TAYLOR-GROSS

In partnership with

By Chef Matthew Hardner, Highlands NYC

Published on November 24, 2016

Pan Roasted Duck Breast with Scotch Broth

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How chef Matthew Hardner's cooking has been influenced by both American and Scottish cuisines

Featured in: Two Worlds, One Dish

Ingredients

Scotch Broth

1 leek, chopped
2 celery sticks, diced
2 onions, diced
2 carrots, diced
1 turnip, diced
1 potato, diced
1 qt. dark duck stock
1 cup pearl barley
handfuls fresh parsley leaves
splashes olive oil
salt and pepper to taste

Slow Roasted Duck Legs & Pan Fried Duck Breast

2 legs from a Long Island Duck
2 breasts from a Long Island Duck

Instructions

Step 1

For the duck legs: While you're making the scotch broth, have the duck legs in the oven. Preheat oven to 325 degrees. Rub the duck legs with oil, salt, and pepper. Place on a baking tray and cover with foil cook for 1 ½ - 2 hours until the meat falls away from the bone. Once done, pull apart meat and mix into scotch broth.

Step 2

For the duck breasts: Score fat side of the duck breast on a cross hatch diagonal. Season with salt and place into a cold non stick pan fat side down on a medium heat, the fat will slowly render and you may need to remove some while cook depending on the size of the breast. Cook for 8 – 10 minutes, turning it over and continue to cook for and additional 2 – 4 minutes. Allow to rest for 10 minutes. Slice and serve over Scotch Broth

For the duck legs: While you're making the scotch broth, have the duck legs in the oven. Preheat oven to 325 degrees. Rub the duck legs with oil, salt, and pepper. Place on a baking tray and cover with foil cook for 1 ½ - 2 hours until the meat falls away from the bone. Once done, pull apart meat and mix into scotch broth.
For the duck breasts: Score fat side of the duck breast on a cross hatch diagonal. Season with salt and place into a cold non stick pan fat side down on a medium heat, the fat will slowly render and you may need to remove some while cook depending on the size of the breast. Cook for 8 – 10 minutes, turning it over and continue to cook for and additional 2 – 4 minutes. Allow to rest for 10 minutes. Slice and serve over Scotch Broth