Duck Roast with Onions and Mushrooms

Ingredients

• 1 Carrot
• 100 g Celery Root
• 1 onion
• 1 duck (about 2 kg)
• 2 tbsp dried savory
• Salt
• ground pepper
• 350 g shiitake mushrooms
• 4 onions
• 2 Garlic cloves
• 1 stalk leeks
• 30 g fresh sage leaves
• 100 g cooked chestnuts
• 400 g white bread
• 2 tbsp butter
• 3 eggs
• 300 ml milk
• a pinch freshly grated nutmeg
• Salt
• ground pepper
• 400 g radicchio (about 2 pieces)
• 2 tbsp olive oil
• 1 tbsp Lemon Juice
• 30 ml orange juice
• Salt
• a pinch piment

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Peel and roughly dice the carrot, celery root, and onion.

3. 3.

   Wash the duck inside and out, pat dry, and rub with salt, pepper, and savory on both sides. Prick the skin all over with a fork and place the duck breast-side down together with the vegetables in a roasting pan. Pour about 500 ml water into the pan and roast in the oven for approximately 60 minutes. Flip the duck and roast for another 60 minutes, basting frequently with the liquid. Remove the duck from the pan and place it on a rack (fat drips onto a tray) under the preheated grill to brown for about 15 minutes. Set aside the duck, carve, and keep warm. Skim off fat from the sauce, strain through the vegetables, add water if needed or thicken with a little starch, and season with salt and pepper.

4. 4.

   For the casserole, clean the shiitake mushrooms, wipe them with a damp cloth, and halve large ones if desired. Peel and finely chop the onions and garlic. Clean the leeks, cut lengthwise in half, wash thoroughly, and slice into rings. Wash the sage leaves, shake dry, and cut into fine strips (reserve a few for garnish). Halve the chestnuts. Melt butter in a pan and sauté the onions with garlic until translucent. Add mushrooms, leeks, and chestnuts and cook for 4 minutes. Grease a small baking dish, fill it with the mixture, then layer cubed white bread on top and sprinkle sage over it. Whisk eggs with milk, season with salt, pepper, and nutmeg, pour over the bread cubes, place in the oven with the duck, and bake for about 20 minutes until golden yellow.

5. 5.

   For the remaining vegetables, clean the radicchio, wash, and quarter at the stem so it doesn’t fall apart. Heat olive oil in a large pan and sear the radicchio quarters on all sides for about 3 minutes. Deglaze with lemon and orange juice, season with salt and piment, cover, and steam for another 5 minutes.

6. 6.

   Plate the duck together with the sauce, casserole, and steamed radicchio, garnish with a fresh sage leaf, and serve.