Pan Roasted Duck Breast with Scotch Broth | Saveur
A medium-rare duck breast served atop Scotch broth that has been amped up with a dark duck stock.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
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 and pepper to taste
- 2 legs from a Long Island Duck
- 2 breasts from a Long Island Duck
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