Ingredients
Duck, pigeon, wild duck, shiitake mushrooms, sliced ham, gizzards and livers, and water, each to taste.
Seasonings
Scallion sections, ginger pieces, Shaoxing wine, and fine salt, all to taste.
Instructions
1. After slaughtering and cleaning the duck, remove all bones, blanch in boiling water to remove blood impurities, then rinse clean with water; repeat the same deboning, blanching, and rinsing process for the wild duck and pigeon; stuff the pigeon, shiitake mushrooms, and ham slices into the wild duck's cavity, then stuff the wild duck into the domestic duck's cavity to form the three-layered duck.
2. Briefly blanch the three-layered duck in boiling water, then place it in a clay pot with a bamboo mat at the bottom; add the gizzards and livers, scallion sections, ginger pieces, Shaoxing wine, and water, bring to a boil over medium heat, skim off any foam, then reduce to low heat and braise for 3 hours until tender and falling apart; remove from heat, discard the scallions, ginger, and bamboo mat.
3. Turn the duck over, remove the gizzards and liver, slice them and place on top of the duck, add salt and continue to simmer for another half hour. This dish has a unique flavor and tastes excellent.