Three Cup Duck

This aromatic braised duck dish combines the unique flavors of mellow soy sauce, rice wine and sesame oil, with tender and juicy meat and slightly charred skin. Through slow cooking, the duck meat fully absorbs the aroma of ginger, garlic and onion. The sauce is rich but not greasy, with a hint of sweetness and mellow wine aroma. Every bite exudes the classic flavor of traditional three-cup cuisine, leaving you with an unforgettable aftertaste.

Ingredients

4 piece Duck thigh
1 Garlic (cut into large pieces)
60 gram Ginger (cut into large pieces)
4 piece Spring onion (cut into sections)
4 Dried shallots (cut into large pieces)
1 piece Cane Sugar
1 cup Oil
1 cup Cooking wine
1 cup Soy Sauce

Steps

Clean the duck and place it on a plate.
Use hot water to scald the duck skin to tighten the skin so that it will not break easily when cooking later.
Pat the duck skin dry and drain.
Apply a layer of soy sauce on the duck and set it aside to cool slightly.
Heat oil in a hot pan and fry the duck on both sides until golden brown.
Dish up the duck and set aside.
Clean the wok. Turn on the heat and heat the wok again, add the first cup - oil.
When the oil is boiling, add garlic, shallots, ginger slices and scallions.
Return the duck to the wok, skin side down.
Pour in the second cup - soy sauce.
Then pour in the third cup - cooking wine.
Turn on high heat to bring out the aroma of the wine.
When you smell the wine, pour in hot water to cover half the height of the duck.
Add a piece of sugar.
Cover the wok and cook over medium-low heat for 15 minutes.
After fifteen minutes, open the lid, turn the duck over and cook the other side over medium heat for another fifteen minutes.
Open the lid after fifteen minutes and insert chopsticks into the meat. If no blood comes out, the duck is cooked. You can also test it with a cooking thermometer.
When the duck is cooked, set aside.
Remove the onion, ginger and garlic from the wok. Then turn on high heat and bring the sauce to a boil until thick.
When the sauce thickens slightly, put the duck thighs back into the wok. Pour the sauce over the duck from time to time.
When the sauce thickens further, it's almost done.
Finish! Take out the duck thigh, let it cool slightly, then cut into pieces and pour the sauce on it.