Remove the duck breasts from the marinade and pat them dry with paper towels; discard the marinade.

You should have a total of 48.. Bake the cookies for about 20 minutes, until golden; rotate the baking sheets from top to bottom and front to back halfway through baking.Transfer to a rack to cool..

In a small saucepan, warm the jam over moderate heat, stirring, until runny, about 3 minutes.Brush a thin layer of jam on 24 of the cookies and top with the remaining cookies..In a medium bowl, combine the almond paste with the confectioners’ sugar and knead until blended.

Roll out the almond paste 1/8 inch thick between 2 sheets of parchment paper.Using a 2-inch round cookie cutter, stamp out 24 rounds.

Brush the top of each cookie sandwich with another thin layer of jam and top with the rounds of almond paste..

In a microwave-safe bowl, heat the chocolate at high power in 30-second bursts until just melted.Remove from the heat and add the chocolate.

Let stand for 2 minutes, then stir until smooth.Stir in the coffee and vanilla.

Let cool completely, stirring occasionally..Transfer 1 cake to a plate.