Pan Roasted Duck Breast with 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