Three-Layered Duck (San Tao Ya)
A classic Huaiyang dish requiring exquisite skill: deboned duck, wild duck, and pigeon are layered and steamed. Clear broth, tender meat, complex flavors showcase ultimate knife work.
Ingredients
11 items- Domestic duck 1 (about 1500g)
- Wild duck 1 (about 750g)
- Pigeon 1 (about 250g)
- Ham 50g
- Dried shiitake mushrooms 30g
- Winter bamboo shoots 30g
- Scallions 2
- Ginger 1 knob
- Shaoxing wine 2 tbsp
- Salt to taste
- Clear broth as needed
Nutrition
Steps （6 steps）
Debone each bird whole, keeping skin intact. Soak in water 1 hour to remove blood, then drain.
Marinate pigeon with wine, salt, ginger for 15 min. Stuff diced shiitake and bamboo shoot into cavity, press gently.
Place stuffed pigeon inside wild duck, then place into domestic duck. Sew openings closed to maintain shape.
Blanch layered duck in boiling water 2 min; rinse. Place in clay pot with scallions, ginger, wine, broth, and ham.
Cover and bring to a boil, then steam over low heat 2 hours until tender (chopstick pierces easily). Skim fat.
Carefully transfer duck to serving plate. Strain cooking liquid, season with salt, pour over duck. Garnish with scallions or cilantro.
Tips
Be gentle when deboning to avoid tearing the skin. Layer tightly for neat shape. Adjust steaming time based on duck's age; it's done when chopstick inserts easily into breast.
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