Duck Breast with Cranberry Sauce

Rinse and dry duck breast fillet. Cut skin crosswise with a sharp kitchen knife. Season with salt and pepper. Heat a frying pan without fat on high heat. Pour in duck breast, skin side down. Sear over medium heat for about 5 min.

Turn meat to other side and continue to sear over low heat in about 25 min.

Remove skin from apples. Cut out small balls with a ball cutter. Bring apple balls, apple juice or wine and juice of one lemon to boil. Fold in the cranberries. Mix cornstarch with a little water until smooth and thicken cranberry sauce with it. Season heartily with vinegar, sugar and salt.

Remove duck breast from roasting pan, let rest for about 10 minutes. Cut out small stars from whole wheat bread with a cookie cutter (or cube the bread). Heat fat in a small frying pan, add a little cinnamon, toast bread in it, turning until crisp.

Cut duck breast fillet into narrow slices. Spread sauce evenly on top. Sprinkle with the cinnamon bread. Arrange as desired with salt leaves and carrot sticks.

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