Lemon Chicken soup.

For the Stock:
1 Chicken - whole
16 cups cold water
2 tbsp peppercorns
1 tbsp mustard seeds
4 large bay leaves
1 carrot (only for the stock)
2 celery stalks broken into thirds (only for the stock)
1 onion - quartered (only for the stock)

For the Soup:
2 carrots peeled and thinly sliced
2 celery stalks thinly sliced for the soup
1 onion - finely chopped
1 cup rice. (Or alternately, 1 cups of Orzo, which is a pasta in the shape of large rice grains.)
1/2 cup lemon juice
3 tsp Salt
1.5 tsp pepper
1 tsp Poultry seasoning

1. Place all the stock items into the pot, and bring it to a slow simmer on medium low heat. Allow to simmer 4-5 hours.

2. Remove chicken, set aside to cool slightly. Strain the stock to remove large particles and vegetable chunks (discard strained material). Place the strained stock back on the stove and add the sliced carrots, celery, onion, and rice. Continue to simmer until the vegetables and rice are cooked, approximately 30 minutes.

3. Take the skin off the chicken, and strip the meat from the bones. Cut the meat into bite sized pieces and place it back in the soup.

4. 5-10 minutes prior to finishing, add the lemon juice.

*NOTE; this is a "from scratch" recipe, so expect to put in some time with it.

Duck Breast with a Blueberry Port Sauce

6 duck breast (skin on)
salt and freshly ground black pepper

Blueberry Port Sauce;
2 cups blueberries
1 cup port wine (I used a Late Bottled Vintage, as it was a little sweeter)
1 tbsp Apricot jelly
1 tsp Dijon mustard
2 tbsp cornstarch dissolved in 2 tablespoons water
1 tbsp Honey

1. Duck Breast: Score the duck breast fat in a criss cross fashion.

2. To Cook: Place a large frying pan over a moderate-high heat. Season the duck breast with salt and pepper, being sure to rub plenty of salt into the scored fat. Place the duck breast in the hot frying pan fat side down. Cook the breast for 3-4 minutes on the skin side, then turn them over and cook them for a further 4-5 minutes (a little longer if you like the meat well cooked). Remove the duck breast from the heat and allow them to rest in a warm place for 3-5 minutes before serving.

3. Blueberry Port Sauce: Place half the blueberries in a saucepan with the port and jelly. Place the pan over a high heat and leave to simmer for 8-10 minutes until it reduces to a thin sauce consistency. Remove the pan from the heat and stir in the Dijon mustard and the remaining blueberries. Keep the sauce hot until ready to serve.

4. To Serve: Place the duck breast on serving plates, pour the blueberry and port sauce around the breast.

I served this with Pan roasted potatoes and carrots, and balsamic braised Bok Choy.
I kept both side dishes with basic seasoning (Salt and pepper); but I drizzled a nice Balsamic Vinegar over the  halved Bok Choy, then in a small roasting dish I cooked it in the oven at 425 till it was fork tender (about 15-20 minutes depending on how big they are.)

Servings: 6

Cooking Times
Cooking Time: 10 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (3.2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Tips
Caution;
Duck is easily overdone, so monitor the internal temp to arrive at 140 (remembering that as it rests it will continue to cook some.)