• Preheat the oven to 200˚C (400˚F / 180°C Fan).
• Heat half the oil in a large ovenproof dish or dutch oven over medium high heat. The dish should be large enough to take your meat in one layer.
  60 ml olive oil, plus slight more, if needed
• Brown all the meat in the pan, for about 10 minutes, to ensure a lovely brown colouring. Do this in batches, as required, and put the meat aside on a plate. You shouldn't really need more oil, as browning the meat will release fat into the pan, but add more, if necessary.
  2-3 kg mixed meat as described above
• Next, add the other half of the oil and add all the vegetables, apples and herbs in. Mix thoroughly to coat with the fat from the meat and the oil. Fry for a couple of minutes.
  2 medium onions, 8 cloves garlic, 2 carrots, 2 celery stalks, 2 eating apples, 3 sprigs thyme, 2 sprigs rosemary, 2 bay leaves
• Pour in the wine and stock and bring to a boil.
  125 ml white wine, 250 ml chicken stock
• Now place all your browned meat amongst the vegetables, in a single layer as much as possible.
• Scatter the cranberries all over, if using.
  2 handfuls fresh or frozen cranberries
• On the stove: cook for 1½ hours, partially covered, until it's all cooked, and the sauce has thickened considerably.
• Baste halfway through if the meat is looking dry, and if the sauce is reducing too much, just cover completely.

Oven

• Place in the oven and roast, uncovered for 1-1½ hours by which time, your birds will be nicely brown and the liquid would have thickened to a lovely syrupy glaze. Baste halfway through. When the meat is pulling away from the duck bone, the whole lot is done. If you think the meat is browning too much, cover the pan for half the cooking time.