Wash the duck breast fillet, pat dry. Score the skin diametergonally with a sharp knife. Salt, pepper. Heat the pan without fat, put the duck breast in with the skin side down. Fry for approx. 5 minutes over medium heat. Turn the meat over and cook on a low heat for approx. 25 minutes. Peel the apples, cut out small balls with a ball cutter and bring to the boil in the wine and lemon juice (no dry wine, rather semi-dry). Add the cranberries. Stir the cornstarch in water until smooth, thicken the sauce with it. Season well with vinegar, sugar and salt. Take the duck breast out of the pan, leave to rest in aluminum foil for 10 minutes. Cut out small stars from the wholemeal bread with a small cookie cutter. Heat the butter in a small pan, add the bread, dust with cinnamon, toast. Cut the duck breast into thin slices, pour the sauce over it, sprinkle with cinnamon bread. Serve with carrot sticks and lettuce leaves if desired.
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