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Remove the head, neck, wing tips and feet of the bird and set aside for broth. Rinse the bird with cold water, then with the wine, 1 cup vinegar and lemon juice. Drain the liquids from the bird and rub the outside of the flesh with the liquids. Season the bird inside and out with salt and pepper. Stuff the bird with the apples, rosemary and garlic and truss the bird with butcher?s twine. Place the duck in a Dutch oven add 1/2 cup white wine and roast in the oven, uncovered, for 1 hour, basting occasionally with the chicken stock. When bird is cooked, remove from oven and allow to rest 10 minutes before carving. Meanwhile, drain the fat from the pan and add the tomato paste. Cook 2 to 3 minutes until the tomato paste changes color and deglaze the pan with the remaining 1/2 cup cider vinegar. Add the remaining 2 apples and cook until they have softened, about 4 minutes. Add the chestnut honey and stir until a thin sauce has formed. Carve the bird, sprinkle the chives into the sauce and pour over. Serve immediately.
Yield: 1 1/2 quarts