Duck Sauce Recipe - NYT Cooking

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Total Time5 minutes, plus refrigerationRating4(18)CommentsRead comments

The name "duck sauce" was created in the United States because this sauce was originally served with deep-fried pressed duck, which had no sauce of its own. Duck sauce became popular as a dip for any food — from spareribs and egg rolls to almost anything else imaginable. There are so many versions of duck sauce that it is hard to decide which kind to make. However, I have created and tested the following, which I feel produces the best taste: —Gish Jen

Featured in: FOOD: The Lives They Lived: Grace Zia Chu, b. 1900; West Meets East

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Ingredients

Yield:4 12-ounce bottles

1cup Chinese plum sauce
1cup apricot preserves
1cup peach preserves
1cup applesauce
2teaspoons dry mustard
½teaspoon garlic powder
½cup chili sauce

Add ingredients to Grocery ListIngredient Substitution GuideNutritional Information

Nutritional analysis per serving (4 servings)

620 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 153 grams carbohydrates; 3 grams dietary fiber; 84 grams sugars; 3 grams protein; 927 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step 1
Pick out from the canned or bottled plum sauce any solid pieces, like ginger, pimento or other spices. Discard these.
Step 2
Combine all the ingredients in a large mixing bowl and mix thoroughly with chopsticks or fork.
Step 3
Store in jars and leave in the refrigerator. The duck sauce will keep for months.

Tip

Tips: Chinese plum sauce can be bought in Chinese grocery stores. Some supermarkets and specialty stores also stock it.

Private Notes

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Ratings

4 out of 518 user ratingsYour rating1 star2 stars3 stars4 stars5 starsSubmit

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Comments

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Private

Love this stuff I add Chinese hot mustard to it great on chicken fingers

Is this helpful? 2

Love this stuff I add Chinese hot mustard to it great on chicken fingers

Is this helpful? 2Private comments are only visible to you.

Credits

from "Madame Chu's Chinese Cooking School," by Grace Zia Chu, Fireside, 1975

Recipe Tags

Chinese
Condiments
Applesauce
Apricot Preserve
Raw

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