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Recipe Story

origins & traditions

Three Cup Duck is a beloved Taiwanese adaptation of the classic three-cup cooking method, traditionally used for chicken. This aromatic one-pot dish gets its name from the three key liquid ingredients used in equal proportions: sesame oil, soy sauce, and rice wine. The duck is slowly braised until tender, absorbing the complex flavors of ginger, garlic, and the signature trio of liquids. Fresh Thai basil leaves are added at the end, wilting into the glossy sauce and infusing the dish with their distinctive anise-like aroma. The result is a deeply savory, slightly sweet dish with layers of umami that pairs perfectly with steamed white rice. This recipe showcases the Taiwanese mastery of balancing bold flavors while letting quality ingredients shine through simple yet precise cooking techniques.

Instructions

step by step

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Cut the duck into 2-inch pieces, keeping the bones in for flavor. Pat dry with paper towels.
Slice ginger into thin rounds (about 8-10 slices). Peel and lightly crush 8 garlic cloves with the side of a knife.
Heat a wok or large deep skillet over medium-high heat. Add sesame oil and heat until shimmering.
Add ginger slices and garlic cloves. Stir-fry for 1-2 minutes until fragrant but not browned.
Add duck pieces to the wok. Sear on all sides until lightly browned, about 5-6 minutes total.
Pour in soy sauce and rice wine vinegar. Add brown sugar and stir to combine.
Bring to a boil, then reduce heat to medium-low. Cover and simmer for 35-40 minutes, stirring occasionally, until duck is tender and sauce has reduced by half.
Remove lid and increase heat to medium-high. Cook for 5 more minutes to thicken sauce, stirring frequently.
Tear basil leaves from stems and add to the wok. Stir for 30 seconds until leaves just wilt.
Taste and adjust seasoning if needed. Transfer to a serving dish and serve immediately with steamed rice.

Three Cup Duck with Basil

3.9 (24)

A fragrant Taiwanese one-pot specialty featuring tender duck braised in a rich sauce made with equal parts sesame oil, soy sauce, and rice wine, finished with aromatic Thai basil for an unforgettable flavor.

medium

1h 10m

4 servings

Ingredients

0 of 9 checked

Main

1200 grams duck, cut into 2-inch pieces

Sauce

4 tablespoons sesame-oil
4 tablespoons soy-sauce
4 tablespoons vinegar-apple-cider, or rice wine
2 tablespoons honey, or brown sugar

Aromatics

3 teaspoons ginger, sliced into rounds
8 cloves garlic, crushed

Finish

2 cups basil, Thai basil leaves, packed

Serving

4 cups rice-white, cooked, for serving

Chef Tips

expert advice

•For best results, use duck leg quarters which have more flavor and stay moist during braising.

•If duck is unavailable, chicken thighs make an excellent substitute.

•The key to this dish is maintaining the 1:1:1 ratio of sesame oil, soy sauce, and wine - this creates the signature balanced flavor.

•Thai basil is traditional and preferred for its unique anise-like flavor, but regular basil can work in a pinch.

•Don't skip the step of crushing the garlic - this releases more flavor than slicing.

•The sauce should be glossy and coat the duck pieces; if it becomes too dry during cooking, add a splash of water.

•For a spicier version, add 2-3 dried red chilies with the ginger and garlic.

•This dish tastes even better the next day as flavors continue to develop.

Chinese

👍 Beginner Friendly

15 mineasy