Simplified Three-Cup Duck

Method

1. 01

   Step 1

   First, heat the wok over high heat, then reduce the heat to low and sear the duck skin until it turns slightly golden brown. Then, turn the heat back up and add ginger, cooking wine, soy sauce, and rock sugar.

   

2. 02

   Step 2

   Add water to the duck, as shown in the picture. After bringing it to a boil over high heat, reduce to medium heat and cover the pot.

   

3. 03

   Step 3

   After about ten or twenty minutes, open the lid, turn the duck over, and then put the lid back on.

   

4. 04

   Step 4

   Whenever I had a spare moment, I would use a spoon to turn the duck over and drizzle the sauce over it.

   

5. 05

   Step 5

   After about 30 to 40 minutes, remove the lid from the pot and continue simmering the duck sauce over the fire. When only about one bowl of sauce remains, turn off the heat.

   

6. 06

   Step 6

   Place the duck on a plate and pour the sauce into another bowl.

   

7. 07

   Step 7

   Let the duck cool down a bit, until it's not so hot, then cut it into pieces and arrange it on a plate. Pour the sauce from the bowl over the duck. Reserve any excess sauce; you can use it to make noodles or cold noodle salads—it's delicious that way too.