Matt Taylor-Gross
Duck Breast with Scotch Broth
Pan Roasted Duck Breast with Scotch Broth Matt Taylor-Gross

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

Featured in: Two Worlds, One Dish
Yield: serves 2


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


  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.
  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