Chinese Duck Sauce
photo by John E.
- Ready In:
- 3⁄4 cup peach jam or 3/4 cup apricot jam
- 2 tablespoons plum jam
- 3 garlic cloves
- 1 dried red chili pepper
- 5 tablespoons rice vinegar
- 1 teaspoon gingerroot, peeled and minced
- 1⁄2 teaspoon soy sauce
- 1 teaspoon chili powder
- Put all ingredients in a blender and process until smooth.
- Refrigerate a few hours before using.
Questions & Replies
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Too chunky, had to smooth it out. The coment about not liking Chinese restaurant duck sauce should be taken with a grain of salt. This only applies to the pre-packaged stuff. If you ask for their homemade sauce many chinese restaurants will provide it for a dollar or two extra in little container. I will not frequent any chinese restaurant that only supplies packaged condiments.
An easy, delicious duck sauce! I made it to accompany some sesame chicken strips and it was great. I added a few extra tablespoons of the plum jam (mainly because I had a ginger-related accident and needed to do some balancing of tastes). I liked it better than the stuff I usually buy in the jar. Thanks for posting!
Yummy! I left out the plum jam and just increased the apricot jam instead. I also used garlic powder and ginger powder instead of using fresh garlic and ginger. I didn’t bother using the blender. I just mixed it with a fork. I added a little water because it was very thick. I also added some honey to make it sweeter. Next time I may try brown sugar instead of honey. Overall it was a good recipe that’ll save me money.
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