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:
Ingredients
- 1 cup Chinese plum sauce
- 1 cup apricot preserves
- 1 cup peach preserves
- 1 cup applesauce
- 2 teaspoons dry mustard
- ½ teaspoon garlic powder
- ½ cup chili sauce
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Nutritional Information
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Nutritional analysis per serving (2 servings)
1235 calories; 3 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 303 grams carbohydrates; 8 grams dietary fiber; 163 grams sugars; 5 grams protein; 1850 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 12-ounce bottles
Preparation
- Pick out from the canned or bottled plum sauce any solid pieces, like ginger, pimento or other spices. Discard these.
- Combine all the ingredients in a large mixing bowl and mix thoroughly with chopsticks or fork.
- Store in jars and leave in the refrigerator. The duck sauce will keep for months.
- Tips: Chinese plum sauce can be bought in Chinese grocery stores. Some supermarkets and specialty stores also stock it.
5 minutes, plus refrigeration
Dining and Cooking