Long Island crescent duck breast with black trumpet marmalade, confit fleischschnacka, and Banyuls jus from Gabriel Kreuther: The Spirit of Alsace, A Cookbook (page 301) by Gabriel Kreuther and Michael Ruhlman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lard or olive oil for duck fat, Madeira wine or Port wine for Banyuls wine, and chicken livers for duck livers. You may use the Quatre épices recipe on p. 176, and the Veal jus recipe on p. 254. Duck must cure overnight.

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