Soak the dried chestnuts over night. Boil until soft. Joint the duck breast, separating legs and breast from the carcass. De bone the legs, mix the mice meat with the bacon, carrot, zest of an orange and herbs. Stuff the legs, roll with silver foil and cook in a bain-marie in a hot oven. Score the duck breast skin with a sharp knife. Pan sear in a hot pan, skin side down, season with salt and pepper, remove excess fats and de-glace with honey, flip over and squeeze orange on top. Remove the breast from the pan and finish cooking in a hot oven (approx 8 minutes). Add halve of the chicken stock to the orange juice, together with the chestnuts and reduce to a thick syrup. Serve the duck leg, sliced over crushed hot roasted pumpkin and asparagus and the breast over the chestnut sauce. Drizzle with the obtained sauce and grate chocolate on top.