Three-Cup Duck

🦆 What Is Three‑Cup Duck?

This dish is modeled after the beloved Taiwanese Three‑Cup Chicken (三杯雞) method—using three key “cups” of ingredients: sesame oil, soy wine (or Shaoxing), and soy sauce—plus aromatics and basil. The result? A glossy, fragrant, and saucy duck that’s both tender and punchy reddit.com+14en.wikipedia.org+14thewoksoflife.com+14.

🧾 Ingredients (serves 2–3)

• ½ duck, cut into bite‑size pieces (or a whole duck, ~2–3 lbs)

• 3 Tbsp sesame oil (dark/black sesame oil preferred) reddit.com

• 3 Tbsp Shaoxing wine (or rice wine) dwr.virginia.gov+15chinadaily.com.cn+15reddit.com+15

• 3 Tbsp light soy sauce (plus optional dark soy for color) simplechinesefood.com+4reddit.com+4reddit.com+4

• 3–4 slices ginger

• 3 cloves garlic, crushed

• 3 shallots, crushed (or scallions) reddit.com+15chinadaily.com.cn+15cookingfollowme.com+15

• 1 tsp rock sugar (or brown sugar) reddit.com+12chinadaily.com.cn+12reddit.com+12

• 1 bunch fresh Thai basil (or Thai-style basil) reddit.com+2thewoksoflife.com+2recipecommunity.com.au+2

• Optional: scallions for garnish

🔪 Method

1. Prep the duck: Rinse and pat dry, then lightly sear (no oil needed) with ginger slices in a hot wok or pan for 3–4 minutes. Remove and drain fat reddit.com+10chinadaily.com.cn+10chinadaily.com.cn+10.

2. Aromatic sauté: Heat sesame oil, then add ginger, garlic, and shallots. Sauté until fragrant.

3. Stir‑fry duck: Return duck pieces to the pan, stir-fry for ~1 minute. Add soy sauce, oyster sauce (optional), and rock sugar. usa.lkk.com+2chinadaily.com.cn+2chinadaily.com.cn+2

4. Braise: Pour in 200 ml hot water; cook uncovered, stirring occasionally for ~8 minutes. Add another 200 ml water, cover, and braise on high heat for 20 minutes. chinadaily.com.cn

5. Finish with wine & basil: Add Shaoxing wine, basil, and scallions. Stir gently, cover, and braise for 10 more minutes until sauce is glossy and reduced. Season to taste.

🍽 Serving & Tips

• Best served hot with rice, so you soak up that fragrant sauce.

• Balance is key—sweet, salty, and nutty flavors should harmonize.

• Protein swaps are welcome—chicken, squid, or mushrooms also work beautifully chinadaily.com.cn+15en.wikipedia.org+15cookingfollowme.com+15.

• Achieve that signature glaze by reducing the sauce until it clings to the duck.

🌟 Why You’ll Love It

• Aromatic & rich: Ginger, garlic, and basil burst alongside umami sauce.

• Easy one-pot dish: Minimal prep, maximum flavor.

• Tradition meets versatility: Authentic Taiwanese roots with room for personal flair.

Want a video walkthrough, slow‑cooker adaptation, or side dish suggestions? I can guide you through it!