Salt and pepper the wild duck breasts and fry them in clarified butter until golden brown. Add the thyme sprigs and cook in a preheated oven at 90 °C for about 10-15 minutes until pink. In the meantime, reduce Banyuls and Burgundy to a third, top up with jus and reduce again to half. Add chocolate in small pieces and salt if necessary. Stir in cold butter and thicken the sauce with it. For the medlars, boil some water and blanch the medlars briefly in it. Rinse in ice water, peel off the skin, cut in half and remove the core. Boil sugar with 100 ml water. Add lemon juice, vinegar and rosemary. Add medlar halves, boil once, pepper vigorously and pour off juice except for about 6 tablespoons. Mix some cornstarch with a little water, add and thicken juice with it. Spread medlars on warmed plates. Using a sharp knife, cut the wild duck breast lengthwise into about 5 slices and place on top. Cover with the sauce.