Name: Long Island Crescent Duck Breast with Black Trumpet Marmalade, Confit Fleischschnacka, and Banyuls Jus
Yield: Serves 6
Cuisine: French
Ingredients: ½ ounce country bread (about 1 slice), soaked in milk and squeezed dry; 1½ ounces (45 g) fried duck skin, from the reserved breast skin; ½ recipe pasta dough; 1 egg white; Salt and freshly ground black pepper; 1 tablespoon allspice berries; 1 teaspoon Quatre Épices Powder; 3 whole ducks, between 5 and 6 pounds (2.5 to 3 kg) each; 18 red pearl onion, peeled and halved; Egg wash (1 yolk beaten with 1 tablespoon cream or milk); 5 ounces (150 g) duck confit meat (from 1 or 2 duck legs), skin removed (save the skin; it will be a component for the black trumpet marmalade to crust the duck breast later); Salt; 1 tablespoon chopped chives; 1½ tablespoons chopped chives; 1 tablespoon sugar; 5 tablespoons (75 ml) Banyuls wine (or Madeira or port), reduced by half; Butter; 1½ teaspoons Dijon mustard; Salt (not too much; the confit is salty) and pepper; 1 tablespoon chopped chervil; ¾ cup (180 ml) Veal Jus; Juice of half a lemon (about 1 tablespoon); Butter, for sautéing the duck; 2 bay leaves; 2 tablespoons (30 g) butter; 1 bay leaf; ½ cup (125 ml) rice wine vinegar; 2 tablespoons honey; 3 tablespoons sugar; 1 apple, peeled and cut into 6 wedges, core removed

Preparation info

Serves
6

Difficulty
Complex

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

This is an elaborate main course using three ducks, but if you love to cook and combine multiple elements, it’s a great dish. It involves confiting the legs to make a stuffing for the Alsatian snail-shaped pasta fleischschnacka (for the traditional preparation). The pasta is served with pan-roasted duck breast and vegetables.

I created the topping for the duck breast after watching customers avoid the skin, which can be fatty but has so much