Duck breast with cranberry sauce

Ingredients for 4 servings:

• 360 g duck breast (one large fillet)
• salt and pepper
• sauce
• 2 apples
• 125 ml white wine
• 1 tbsp lemon juice
• 5 tbsp wild cranberries -jar-
• 1 tsp cornstarch
• 1 tsp balsamic vinegar
• Sugar
• 4 slices of bread (wholemeal bread)
• 10 g butter
• Cinnamon

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the duck breast fillet and pat dry. Score the skin diagonally with a sharp knife. Season with salt and pepper. Heat a pan without fat and add the duck breast, skin-side down. Fry over medium heat for about 5 minutes. Turn the meat over and cook over low heat for about 25 minutes. Peel the apples, use a meat melon baller to cut out small balls, bring to a boil in wine and lemon juice (not dry wine, rather semi-dry). Add the cranberries. Mix the cornstarch with water until smooth and thicken the sauce. Season generously with vinegar, sugar, and salt. Remove the duck breast from the pan and let it rest in aluminum foil for 10 minutes. Use a small cookie cutter to cut small stars out of the whole-wheat bread. Heat butter in a small pan, add the bread, dust with cinnamon, and toast. Cut the duck breast into thin slices, pour the sauce over it, and sprinkle with cinnamon bread. Serve with carrot sticks and lettuce leaves, if desired.