Duck Sauce

The orangey-colored Chinese condiment called duck sauce that often accompanies fried rice and other dishes is typically used as a dip and accompaniment to deep-fried meals. Frequently, the sauce is also used with spring rolls, noodles, egg rolls, and deep-fried chicken balls. Despite the name, duck sauce doesn’t involve any part of the bird, but is instead made up of sweet plums and other fruits (peach or apricot), sugar, vinegar, ginger, and chili pepper. In order to recreate this taste at home, try the following recipe:

1 pound plums (halved and pitted)
1 pound apricots (halved and pitted)
1 ¼ cups cider vinegar
3/4 cup water
1 cup cider vinegar
1 cup firmly packed brown sugar
1 cup white sugar
½ cup lemon juice
¼ cup chopped ginger
One small onion (sliced)
One (or more) Serrano pepper – seeded and chopped
Two small garlic cloves (sliced)
4 teaspoons of sea salt
1 tablespoon mustard seed (toasted)
1 cinnamon stick

1) Combine the plums, apricots, 1¼ cups of cider vinegar and the water, cooking over moderate heat for five minutes.
2) Reduce the heat and let simmer uncovered for 15 minutes.
3) Combine one cup of cider vinegar, brown sugar, white sugar, and lemon juice and let boil for 10 minutes.
4) Combine the rest of the remaining ingredients, adding to the rest of the items.
5) Allow the mixture to simmer for 45 minutes.
6) Remove the cinnamon and puree using a food processor.
7) Return the cinnamon to the pot and let simmer until it becomes thick.
8) Lastly, transfer the mixture to a sterilized mason jar, loosely placing on a cap and allowing the contents to cool. Later, tighten the cap and store in the dark where the sauce is known to last for at least two weeks.

This recipe will make two pints.


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