Peel the potatoes and cut into 1 cm cubes. Season immediately with salt, pepper and Provence herbs, add olive oil and massage in vigorously with your hands so that they do not turn brown. Put aside. Blanching or precooking is not necessary.
Cut the duck skin into a diamond shape so that you can easily cut thin slices after roasting. Season with salt, pepper and herbs from Provence. Just let a few drops of olive oil get very hot in the pan, then place both duck breasts in with the skin side down (4 - 5 minutes on high heat), then reduce the heat a little and fry on the meat side for another 1 - 2 minutes.
Then immediately take it out of the pan and place with the skin side up in the oven preheated to 90-100 ° C for 25-30 minutes. Then they should be crisp on the outside and wonderfully pink on the inside.
Now the potatoes are put on the stove in another pan with olive oil so that they are cooked and crispy at the same time.
Now skim off some of the fried duck fat and fry the onions cut into strips in it, then deglaze with some dark balsamic vinegar and the red wine. Then salt, pepper, sugar, add a little honey and a dash of port wine and let it reduce.
If the liquid is not enough, you can add some of the duck fat or add red wine. We also like a green salad with sour cream or yoghurt dressing.
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