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.