DUCK SAUCE
After trying a few recipes I developed my own version. I think it's the best!
Provided by NANCYLOUISEB
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Place fruit in a stock pot over medium high heat. Add water, apple juice, soy sauce, apricot preserves, brown sugar, garlic powder, and dry mustard. Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce heat, and continue simmering for 40 minutes, or until fruit is completely soft. Remove from heat and allow to cool.
- Blend sauce in a food processor or blender until completely smooth, adjusting consistency with additional water, if desired. Cover, and refrigerate until ready to use.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 55.9 g, Fat 0.4 g, Fiber 3 g, Protein 2.4 g, Sodium 47.6 mg, Sugar 17 g
CHINESE DUCK SAUCE
Make and share this Chinese Duck Sauce recipe from Food.com.
Provided by Outta Here
Categories Sauces
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in a blender and process until smooth.
- Refrigerate a few hours before using.
Nutrition Facts : Calories 201.1, Fat 0.2, Sodium 75.9, Carbohydrate 49.5, Fiber 1.1, Sugar 34.1, Protein 0.6
PEKING DUCK
I have made this recipe and it is delicious. It can be served with plum sauce as well as a fruit sauce. This is actually a short-cut version but it is fantastic.
Provided by Allison
Categories World Cuisine Recipes Asian Chinese
Time 3h50m
Yield 4
Number Of Ingredients 15
Steps:
- Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight.
- Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion.
- Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork.
- Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char.
- Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
Nutrition Facts : Calories 555.7 calories, Carbohydrate 48.1 g, Cholesterol 91.1 mg, Fat 31 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 10.6 g, Sodium 747.8 mg, Sugar 42 g
LINDA'S CHINESE DUCK SAUCE
I use this on crab rangoon, chicken fingers, spare ribs, egg rolls, marinated chicken wings, beef teriyaki, chicken teriyaki, and of course rice.
Provided by Lindas Busy Kitchen
Categories Sauces
Time 45m
Yield 4-5 c.
Number Of Ingredients 7
Steps:
- Combined all ingredients in a med-sized pan, and bring to a boil.
- Turn the heat down, and simmer uncovered until all the fruit is very soft, about 30 mins., or longer.
- When room temperature, mix well. (I use my blender).
- Put in a container, and store in the refrigerator.
Nutrition Facts : Calories 365.4, Fat 0.7, SaturatedFat 0.1, Sodium 162.3, Carbohydrate 89.9, Fiber 6, Sugar 13.3, Protein 4.6
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