Sauteed Duck Breasts With Game Chips
- 2 boned whole duck breasts
- 1 tablespoon dark soy sauce
- 2 tablespoons sesame oil
- 1 clove garlic, minced
- 1 tablespoon fermented black beans, minced
- 1/2 cup white wine
- 1/2 teaspoon cornstarch mixed to a paste with 1 teaspoon water
- Coarse salt and freshly ground pepper to taste
- 3 tablespoons chives
- 2 to 3 large potatoes
- The fat from the rendered duck skin
- Coarse salt and freshly ground pepper to taste
- Remove the skin from the duck breasts and cut the breasts in half.
- Place them on a plate and sprinkle with the soy sauce, sesame oil, garlic and fermented black beans.
- Turn the pieces so that the breasts are coated on both sides.
- Leave to marinate for at least one hour at room temperature.
- Cut the skin into strips and place them in a large heavy skillet (preferably cast iron) over medium to low heat.
- When the skin itself has reduced to a crisp crackling, remove it with a slotted spoon and drain it on paper towels.
- Leave the fat in the skillet, but turn off the heat until you are ready to cook potatoes.
- Peel the potatoes and slice them thinly, using your food processor.
- Place the slices in a large bowl and cover with cold water.
- Rinse thoroughly, put the potatoes back in the bowl and cover again with cold water.
- Leave them to soak in the water until you are ready to cook them.
- Heat the duck fat in the skillet.
- Meanwhile, dry the potato slices.
- This can be done with a spin salad drier or with a dishcloth.
- Fry the potatoes a few slices at a time and drain them on paper towels.
- Season.
- Keep them warm in the oven, along with the pieces of crackling.
- Heat a separate skillet and when it is hot, add the duck breasts with their marinade and brown lightly on both sides.
- Add the wine and the cornstarch mixture and bring to boil.
- Season to taste.
- Turn the breasts in the mixture and remove from heat.
- The breasts should be rare inside.
- Place them on heated individual plates and sprinkle with the chives.
- Serve the potatoes and crackling in a separate dish so that they remain crisp.
duck breasts, soy sauce, sesame oil, clove garlic, black beans, white wine, cornstarch mixed, salt, chives, potatoes, salt
Taken from cooking.nytimes.com/recipes/2285 (may not work)