Season Veal Breast (4 slice) with Kosher Salt (to taste), sear on both sides on high heat, as soon as grill marks appear, turn down heat to very low.
Slowly grill on both sides for about 35 minutes on each side or until medium well.
Remove from heat, let rest loosely tented, at least 10 minutes before cutting. While the meat is cooking, cook Potato (4) in salted water until done, drain.
Let potatoes dry a few minutes, cut into slices and season potatoes with Kosher Salt (to taste) and Ground Black Pepper (to taste), saute in Duck Fat (to taste) until golden and crisp.
Place potatoes on serving dish, top with veal, and drizzle generously with Chimichurri (to taste).