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Spicy Three-Cup Duck Recipe

Spicy Three-Cup Duck Recipe

  • Difficulty Level: 3
  • Serves Serves: 2
  • Preparation

    10 mins

  • Cooking

    40 mins

A popular dish with simple promotion and high customer acceptance. 

In the traditional Hakka Three-Cup Duck recipe, Lee Kum Kee Premium Soy Sauce is essential. As consumer tastes evolve, traditional flavors no longer satisfy the mainstream younger crowd. This upgraded version, featuring Changde-style flavors, reimagines the classic dry-frying method by first marinating and then stir-frying. The result is a tender, crispy texture with a unique blend of marinated fragrance and Lee Kum Kee Chili Bean Sauce (Toban Djan). Its rich, fragrant, and spicy aroma brings a fresh, trendy twist to the classic Three-Cup Duck, setting a new standard in flavor.

What you’ll need

Made with
Lee Kum Kee products

How to make it

  1. Remove the internal organs of the duck (if any) and clean the duck.
  2. Bring a pot of Chinese marinade sauce to a boil, then add the duck. Simmer over medium heat for about 30 minutes until the duck is tender and fully cooked.
     
  3. Cut the duck into pieces, then fry both sides in a hot pan until golden. Add the seasoning sauces and bring to a boil over high heat and cook until the flavors are well absorbed. 

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