📝 About This Recipe
A crowning jewel of Jiangsu's Huaiyang cuisine, this 'nesting' masterpiece features a wild duck tucked inside a domestic duck, with a pigeon nestled at the very core. This dish is the epitome of the 'Su' culinary philosophy: maintaining the original flavor of the ingredients while achieving a complex, clear broth that is rich yet never greasy. The interplay between the fatty domestic duck, the gamey wild duck, and the tender pigeon creates a symphony of textures and a deep, soul-warming umami profile.
🥗 Ingredients
The Trio
- 1 piece Large Domestic Duck (approx. 2kg, deboned through the neck while keeping skin intact)
- 1 piece Wild Duck (or Mallard) (approx. 1kg, deboned through the neck)
- 1 piece Pigeon (deboned, keeping the shape whole)
The Aromatics and Braise
- 50 grams Jinhua Ham (sliced into thick batons)
- 6 pieces Dried Shiitake Mushrooms (soaked until soft)
- 100 grams Winter Bamboo Shoots (peeled and sliced)
- 50 grams Fresh Ginger (smashed)
- 4 stalks Scallions (tied into a knot)
- 100 ml Shaoxing Rice Wine (high quality)
The Clear Broth
- 1 tablespoon Light Soy Sauce (for a hint of color)
- 2 teaspoons Salt (adjust to taste)
- 10 grams Rock Sugar (to balance the saltiness)
- 3 liters Water (filtered)
👨🍳 Instructions
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1
Begin by deboning the birds. This is the most technical part: using a sharp boning knife, remove the skeleton of the domestic duck through the neck opening without piercing the skin. Repeat this process for the wild duck and the pigeon.
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2
Blanch the deboned birds separately in boiling water for 3-5 minutes to remove impurities. Rinse them under cold running water and set aside.
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3
Perform the 'nesting': Carefully slide the deboned pigeon into the cavity of the wild duck. Then, slide the stuffed wild duck into the cavity of the domestic duck. Ensure the shape is plump and natural.
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4
Use a needle and kitchen twine to sew the neck and tail openings of the domestic duck shut, securing the three birds inside one another.
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5
In a large clay pot or heavy-bottomed stockpot, place the ginger, scallion knots, and the stuffed duck assembly.
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6
Add the Jinhua ham, bamboo shoots, and soaked shiitake mushrooms around the duck.
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7
Pour in the Shaoxing wine and enough filtered water to fully submerge the duck (approx. 3 liters).
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8
Bring the pot to a boil over high heat. Use a fine mesh skimmer to meticulously remove any foam or scum that rises to the surface.
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9
Once the broth is clear, reduce the heat to the lowest possible setting. The liquid should barely tremble (a 'shrimp eye' simmer).
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10
Cover tightly and simmer for 3 hours. Periodically check to ensure the duck is submerged and the heat remains low.
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11
Add the rock sugar and light soy sauce. Season with salt gradually, tasting as you go, as the Jinhua ham will have released its own saltiness.
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12
Continue to simmer for another 45-60 minutes until the domestic duck skin is tender enough to be pierced easily with a chopstick.
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13
Carefully remove the ginger and scallion knots before serving. Skim off any excess fat from the surface of the soup to ensure a clean, elegant finish.
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14
Transfer the whole duck to a large, deep serving bowl and pour the golden broth and aromatics over it. Serve immediately.
💡 Chef's Tips
If deboning is too difficult, ask a skilled butcher to do it for you, emphasizing that the skin must remain intact. Always use a clay pot if available; the even heat distribution is essential for the slow-extraction process of Huaiyang cooking. Do not let the soup reach a rolling boil after the initial skimming, or the broth will become cloudy and the skin may break. If wild duck is unavailable, you can substitute with a lean, free-range 'old' duck for a similar depth of flavor. Soak the Jinhua ham in warm water for 20 minutes before adding to the pot if you prefer a less salty broth.
🍽️ Serving Suggestions
Serve as the centerpiece of a multi-course Chinese banquet. Pair with a crisp, dry Riesling or a traditional warm Shaoxing Huadiao wine. Accompany with steamed bok choy or 'Lion's Head' meatballs for a full Jiangsu experience. Serve with a side of steamed jasmine rice to soak up the precious, nutrient-dense broth. Provide small bowls of ginger-soy dipping sauce for those who wish to dip the tender duck meat.