Pan Roasted Duck Breast with Scotch Broth

Pan Roasted Duck Breast with Scotch Broth [sponsored]

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

Instructions

1. Place the leeks, onions, carrots, celery and splash of olive oil in a medium sauce pan and cook till transparent, approximately 20 minutes
2. Add in the stock, potatoes, turnips, and barley and cook further for 45 minutes. Adding a splash of water if necessary.
3. Season with salt and pepper, mix in meat from duck legs, and finish with fresh parsley.

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Slow Roasted Duck Legs & Pan Fried Duck Breast

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

Instructions

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