Roast Duck with Onion-mushroom Casserole and Radicchio

Preheat the oven to 200°C (approximately 400°F).

Peel the carrot, celery and onion and coarsely chop.

Rinse the duck inside and out, pat dry and rub with salt, pepper and mugwort inside and out. Prick the skin of the duck all over with a fork and place breast side down along with the vegetables in a roasting pan. Pour in about 500 ml (approximately 2 1/8 cups) of water and roast in the oven for about 60 minutes. Then turn and cook another 60 minutes. Here again pour in the liquid. Then take the duck from the roasting pan and cook on the grate (with drip pan underneath) under the preheated broiler until brown golden brown, about 15 minutes. Remove the duck, carve and keep warm. For gravy, skim the fat from the sauce, pour in some water or thicken with a little cornstarch and season with salt and pepper.

For the casserole, clean the shiitake mushrooms, possibly with a damp kitchen towel. Halve large mushrooms. Peel the onions and the garlic and finely chop. Cut the leek in half lengthwise, rinse thoroughly and cut into slices. Rinse the sage leaves, shake dry and cut into fine strips (set aside a pair of leaves for garnish). Halve the chestnuts. Melt the butter in a pan and sauté the onions with the garlic until soft. Add the mushrooms, leek and chestnuts and sauté 4 minutes. Grease a small baking dish and add the mixture. Layer the white bread cubes and the sage on top. Beat the eggs with the milk and season with salt, pepper and nutmeg. Pour the egg-milk over the bread cubes, place next to the duck in the oven and bake about 20 minutes until golden.

Rinse the radicchio and quarter on the stalk, so it does not fall apart. Heat the olive oil in a large frying pan and cook the radicchio on all sides for about 3 minutes. Pour in the lemon and orange juices and season with salt and allspice. Close the lid of the pan and cook for 5 minutes further.