Long Island Crescent Duck Breast with Black Trumpet Marmalade, Confit Fleischschnacka, and Banyuls Jus

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