Duck breasts in red wine

Preparation:

Preparation: Incise the side with the skin of the duck breasts with transverse cuts. Line them up on a deep tray and sprinkle them with mixed oil, wine, salt and pepper. Add thyme and bay leaf and leave to rest for a couple of days in a cool place. Heat a heavy-bottomed saucepan and line the duck breasts skin-side down. Cook over medium heat for 7 minutes, turn them over, sprinkle them with brandy, add salt and pepper and cook for 4-5 minutes. Remove the duck breasts and keep them warm. Pour the filtered maceration liquid into the saucepan, dilute the starch in it and thicken for 5-10 minutes. Thinly slice each breast and drizzle with the sauce. Thinly slice the potatoes, line a sieve with the slices, place another smaller sieve on top and fry in hot oil. Fill the potato baskets with butter beans. Serve the duck breast with the potato baskets.