Three-Nested Duck
A classic traditional Jiangsu dish, this recipe features a squab, wild duck, and domestic duck nested in three successive layers, slow-simmered to completion. The finished dish has a rich, savory broth, and the duck meat is tender and falls apart easily.
Ingredients
Domestic duck (live duck slaughtered, cleaned, and deboned)
1
Squab (deboned, blanched, and washed clean)
1
Wild duck (deboned, blanched, and washed clean)
1
Dried shiitake mushrooms
to taste
Ham slices
to taste
Gizzard and liver
to taste
Scallion knot
to taste
Ginger pieces
to taste
Shaoxing wine
to taste
Fine salt
to taste
Instructions
1
Prepare the main ingredients
Slaughter the live duck, clean it, and remove the bones. Place it in boiling water to blanch away the blood, then rinse with clean water. Prepare the wild duck and the squab in the same way—debone, blanch, and wash clean.
2
Assemble the nest
Stuff the squab, dried shiitake mushrooms, and ham slices into the cavity of the wild duck. Then nest the stuffed wild duck inside the domestic duck, forming a three-layered duck.
3
Stew
Blanch the three-nested duck briefly in boiling water, then transfer it to a clay pot lined with a bamboo trivet at the bottom. Add the gizzard, liver, scallion knot, ginger pieces, Shaoxing wine, and water. Bring to a boil over medium heat, skim off the foam, then reduce to low heat and simmer for 3 hours until the meat is tender and falling off the bone.
4
Finish and serve
Remove from heat and take out the scallion, ginger, and bamboo trivet. Flip the duck over, slice the gizzard and liver, and arrange them on top of the duck. Add fine salt and simmer for another 30 minutes before serving.
