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1
Remove the skin from the duck breasts and cut the breasts in half.
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2
Place them on a plate and sprinkle with the soy sauce, sesame oil, garlic and fermented black beans.
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3
Turn the pieces so that the breasts are coated on both sides.
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4
Leave to marinate for at least one hour at room temperature.
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5
Cut the skin into strips and place them in a large heavy skillet (preferably cast iron) over medium to low heat.
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6
When the skin itself has reduced to a crisp crackling, remove it with a slotted spoon and drain it on paper towels.
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7
Leave the fat in the skillet, but turn off the heat until you are ready to cook potatoes.
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8
Peel the potatoes and slice them thinly, using your food processor.
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9
Place the slices in a large bowl and cover with cold water.
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10
Rinse thoroughly, put the potatoes back in the bowl and cover again with cold water.
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11
Leave them to soak in the water until you are ready to cook them.
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12
Heat the duck fat in the skillet.
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13
Meanwhile, dry the potato slices.
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14
This can be done with a spin salad drier or with a dishcloth.
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15
Fry the potatoes a few slices at a time and drain them on paper towels.
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16
Season.
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17
Keep them warm in the oven, along with the pieces of crackling.
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18
Heat a separate skillet and when it is hot, add the duck breasts with their marinade and brown lightly on both sides.
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19
Add the wine and the cornstarch mixture and bring to boil.
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20
Season to taste.
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21
Turn the breasts in the mixture and remove from heat.
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22
The breasts should be rare inside.
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23
Place them on heated individual plates and sprinkle with the chives.
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24
Serve the potatoes and crackling in a separate dish so that they remain crisp.
