Roasted Wild Duck Breast with Rosehip Apples and Sesame Cookies

Remove sinews and fat edges from wild duck breasts, season with salt and pepper. Brown on both sides in hot fat and continue to roast in oven at 200 °C for 7 minutes. Cover and let rest.

Bring the vegetable soup to the boil. Mix wheat semolina and sesame seeds and stir into the clear soup. Bubble briefly and transfer to another vessel to cool.

Peel and quarter the apples, remove the cores. Cut the apple quarters into 3 wedges each. Stir and heat the apple syrup, white wine and juice of one lemon. Melt the jam and butter in it. Add the apples to the rosehip mixture form and cook for 5 min at low temperature.

Form the sesame mixture into a roll and cut the cookies, fry in hot fat until crispy on both sides.

Crisp the duck breasts under the broiler from scratch, cut into even slices and arrange on the plates. Add the rosehip apples and spread the cookies evenly as well.

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