The impact of applying ultrasonic-assisted braising along with food-medicine homologous “Sanwu” (Angelica sinensis, Codonopsis pilosula, and Astragalus membranaceus) on the quality and flavor of ginger duck was investigated in this studty. Therefore, four experimental groups were set: ultrasonic treatment with “Sanwu” (CT), ultrasonic treatment without “Sanwu” (CN), “Sanwu” without ultrasonic treatment (CD), and blank control (CH). The physicochemical properties, protein and lipid oxidation levels, and volatile flavor compounds of the ginger duck were analyzed. Compared with the non-ultrasonic groups, the shear force in the ultrasonic-treated samples was significantly reduced (P<0.05) and the sensory quality was also improved. Analysis of oxidation parameters indicated that the combined effect of ultrasonic treatment and “Sanwu” addition could regulate the extent of protein and fat oxidation. A total of 62 volatile flavor compounds were identified, among which hexanol, nonanal, 2,3-octanedione, benzaldehyde, octanal, heptanal, and 1-octen-3-ol made prominent contributions to the characteristic flavor of ginger duck. Aldehydes (e.g., hexanal, nonanal, benzaldehyde) accounted for 54.71% of the total volatiles in the CT group, which was significantly higher than in the other groups (P<0.05). In conclusion, ultrasonic treatment in the CT group improved both the yield and tenderness of ginger duck, while promoting the release of flavor compounds. “Sanwu” demonstrated synergistic effects in oxidation inhibition and flavor compound enrichment. Hence, combined application of ultrasonic treatment and “Sanwu” enhanced the edible quality and flavor of ginger duck, thus providing both theoretical and practical references for the industrial production and quality improvement of ginger duck.