Pan Roasted Duck Breast with Scotch Broth
A medium-rare duck breast served atop Scotch broth that has been amped up with a dark duck stock.
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Cooking tools:
- Nonstick skillet
- Oven
- Baking sheet
- Aluminum foil
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Plate
Ingredients
- 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
- pepper
- 2 legs from a Long Island Duck
- 2 breasts from a Long Island Duck
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