Salt BlockFried Duck Breast with Duck FatFried Potatoes

1. 1

   Heat the salt block on a stove, as described in Heating on page 269.

2. 2

   While the blocks are heating, wash and thoroughly dry the duck breasts and the potatoes.

3. 3

   Trim any excess fat from the duck breasts, leaving a good layer of fat under the skin covering the meat.

4. 4

   Slice the potatoes into 1/4 inch-thick rounds.

5. 5

   Put a duck breast, fat side down, on each of the hot salt blocks and cook until the fat starts to render off the duck in a small pool, 2 to 3 minutes.

6. 6

   If a flare-up occurs (Ive never had this happen), turn off the burner, wipe off any dripping fat, and relight.

7. 7

   Rub the rounds of potatoes in the fat and arrange them close together around the edges of the salt blocks.

8. 8

   When the fat on the duck breast has shrunk to a golden square, 8 to 10 minutes total, turn the breasts flesh side down using a metal spatula, being careful to scrape the surface of the block to remove any adhering fat.

9. 9

   Turn the potato rounds as well.

10. 10

    Cook duck and potatoes together for another 4 to 5 minutes, until the bottom side of the duck is lightly browned.

11. 11

    Remove the duck and let it rest for 5 minutes.

12. 12

    Continue to fry the potatoes until golden, another 4 to 5 minutes.

13. 13

    Remove to paper towels to absorb excess fat from the surface.

14. 14

    Slice the duck breasts across the grain into 1/4-inch strips, arrange on plates with the potatoes, and serve with a dollop of Dijon mustard to accompany the potatoes, if desired.

15. 15

    Make sure the salt block is off the heat, and let it cool to room temperature before cleaning and storing it (see page 270).

* Per serving · 4 servings · Values may vary.