Peel shallots, chop thyme. Melt half a butter and fry duck breast ( skin down at the beginning ), season with salt and pepper. Remove the fillet from the pan, sauté shallots for about 5 minutes, add juniper berries, tomato paste and thyme, pour over red wine and chicken broth, bring to a boil, place duck breast in the sauce and cook for 20 minutes. Peel and chop onion. Melt the remaining butter, sauté onion. Add chopped cabbage and coarsely grated apple. Stew for 10 minutes. Season to taste. Remove the breast and thicken the sauce with the cornstratch. Serve sliced duck breast in a wine- red cabbage sauce.