one live duck(2000g)
one live wild duck(750)
one live pigeon(250g)
hamdried mushrooms soaked in water
winter bamboo shoot slices
Clean, remove the carcass and scald each fowl.
Put the pigeon into the wild duck with its head pointing out, stuff the pigeon and wild duck with mushrooms, and ham slices.
Put the wild duck into the duck, stuff any free space with mushrooms, ham slices and winter bamboo shoot slices.
Scald and drain the "ducks", put on a bamboo grid in casserold, add gizzards, livers, water and seasonings, bring to the boil, skim, put the lid on the casserol, simmer for 3 hours till soft and tender, add salt, simmer for 30 minutes.