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1
Heat the salt block on a stove, as described in Heating on page 269.
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2
While the blocks are heating, wash and thoroughly dry the duck breasts and the potatoes.
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3
Trim any excess fat from the duck breasts, leaving a good layer of fat under the skin covering the meat.
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4
Slice the potatoes into 1/4 inch-thick rounds.
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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.
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6
If a flare-up occurs (Ive never had this happen), turn off the burner, wipe off any dripping fat, and relight.
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7
Rub the rounds of potatoes in the fat and arrange them close together around the edges of the salt blocks.
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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.
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9
Turn the potato rounds as well.
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10
Cook duck and potatoes together for another 4 to 5 minutes, until the bottom side of the duck is lightly browned.
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11
Remove the duck and let it rest for 5 minutes.
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12
Continue to fry the potatoes until golden, another 4 to 5 minutes.
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13
Remove to paper towels to absorb excess fat from the surface.
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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.
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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).
