Rinse the Chinese dried mushrooms and soak in water for a few hours.
Rinse the duck inside and out, dry. For the stuffing, dice the ham. Clean, rinse and chop the leeks. Remove the peel from the onions and garlic and chop. Heat a little bit of oil in a frying pan, leave out the diced ham, then add the leek, onions, garlic and fry lightly. Add the coarsely chopped chestnuts, the drained and chopped mushrooms and the chopped parsley.
After a few minutes add a good shot of sherry, then add the chopped apples and hearty soy sauce. Season with pepper if desired.
Preheat the oven to 210 degrees. Fill the duck with the ham-vegetable mixture, add a sprig of cilantro, sew the duck openings shut with sewing thread, removing the fat rump or leaving it on, depending on your preference. Season the outside of the sewn up duck with pepper, season with salt, rub with a little oil so that it does not burn on the spot in the stove.
Place the duck in an ovenproof dish (breast down) and brown briefly in the hot stove, then turn down to 190 °C and roast for about 70 to 80 minutes. (After a good half of the time, turn to the other side.) After a while, baste with a mixture of the juice of the oranges (about 2/3 of it) and sherry.
Then, repeatedly with a ladle, pour the sauce in the dish over d
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