Duck breast steak 🥩 2 duck fillets (well trimmed of feathers) 2-3 cloves of garlic 1 sprig of rosemary salt and pepper to taste Make vertical and horizontal cuts on the skin of the duck fillet, creating a diamond pattern. This is necessary for more even fat melting and a beautiful crust. Place the fillets skin-side down on a cold pan and turn on medium heat. As the surface heats up, the fat under the skin starts to melt, and the steaks will fry in it. Fry the skin side down until the first gold