Duck with red wine sauce

• Duck breast or roast duck
• 125ml beef stock
• 125ml red wine
• 1 tsp tomato puree
• 15g butter
• 1 tsp lemon juice
• 1 tbsp chopped rosemary

Marinade:

• a few garlic cloves
• 2 tbsp balsamic vinegar
• 1 tbsp chopped rosemary

If duck breast then marinade in garlic, rosemary and vinegar. If roast duck, roast it and rub some garlic, rosemary and vinegar over it.

For the sauce, add stock and wine into frying pan and bring to the boil.
Cook over high heat until reduced to dark glaze, then add tomato puree and lemon juice.
Remove from heat and whisk in butter, letting it thicken the sauce. Check seasoning.
Spoon over duck and sprinkle rosemary over it.

Normandy Chicken

• 2 chicken breasts with skin
• 2 cooking apples - 1 cored and sliced and 1 sliced all the way across (later)
  
• about 3 celery stalks
• 1 onion
• 1 tbsp flour
• 250-300ml chicken/game stock
• 150ml dry white wine (can also use sherry)
• 150ml double cream
• chopped parsley

Melt some butter in casserole dish.
Fry chicken breasts until start to brown.
Remove chicken. Lower heat and add celery, sliced apples, onion. Fry for 5-6 mins until soft.
Add flour and cook 1 min. Pour in stock and wine, salt and pepper.
Bring to boil and allow to thicken a bit.
Add the chicken, and bring back to the boil. Cover and cook at 180/350/gas 4 for 1 hour-ish (maybe a fraction under).
At end of cooking remove the chicken and strain the sauce into a saucepan. Whisk in the cream, season if required and reheat.

Fry the other apple in a frying pan with butter and sprinkle with a little caster sugar. Cook over a high heat turning once for around 3 mins.

Serve with chicken and sprinkle with the parsley.