Pan Roasted Duck Breast with Scotch Broth

  • Serves

    serves 2

In partnership with

By Chef Matthew Hardner, Highlands NYC

Published on November 24, 2016

Pan Roasted Duck Breast with Scotch Broth
How chef Matthew Hardner's cooking has been influenced by both American and Scottish cuisines

Featured in: Two Worlds, One Dish


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


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

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