Duck Sauce


a basic recipe that is simple and relatively inexpensive to make. (or be creative and add extras to suit your taste...crushed red pepper, plum preserves, etc.)

Time: 7 minutes


  • add ingredients to a small sauce pan
  • cook on medium heat until hot
  • cool and serve

duck sauce image

Number Of Ingredients: 5


  1. applesauce
  2. apricot preserves
  3. honey
  4. cider vinegar
  5. garlic


After trying a few recipes I developed my own version. I think it's the best!

Recipe From


Time 1h30m

Yield 8


  • 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.

Duck Sauce image

Number Of Ingredients: 8


  • 5 cups coarsely chopped mixed fruit (apples, plums, and pears)
  • 1 cup water
  • ¾ cup apple juice
  • 1 teaspoon soy sauce
  • 1 tablespoon apricot preserves
  • ½ cup packed light brown sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon dry mustard


A basic recipe that is simple and relatively inexpensive to make. (Or be creative and add extras to suit your taste...crushed red pepper, plum preserves, etc.)

Recipe From

Provided by Aroostook

Time 7m

Yield 4 serving(s)


  • Add ingredients to a small sauce pan.
  • Cook on medium heat until hot (stirring so it doesn't stick to the pan).
  • Cool and serve.

Duck Sauce image

Number Of Ingredients: 5


  • 1 cup applesauce
  • 1/2 cup apricot preserves
  • 2 tablespoons honey
  • 2/3 cup cider vinegar
  • 1/4 teaspoon crushed garlic


Make and share this Chinese Duck Sauce recipe from

Recipe From

Provided by Outta Here

Time 15m

Yield 1 cup, 4 serving(s)


  • Put all ingredients in a blender and process until smooth.
  • Refrigerate a few hours before using.

Chinese Duck Sauce image

Number Of Ingredients: 8


  • 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


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:

Recipe From

Provided by Gish Jen

Time 5m

Yield 4 12-ounce bottles


  • 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.

Duck Sauce image

Number Of Ingredients: 7


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


Recipe From

Provided by Robin Miller : Food Network

Time 40m

Yield 4 servings


  • Preheat oven to 400 degrees F.
  • Coat a large roasting pan with cooking spray.
  • Season pork all over with salt and black pepper and place in prepared pan. In a small bowl, whisk together soy sauce, molasses, hot mustard, and garlic powder. Brush soy sauce mixture all over pork. Roast for 30 minutes, or until an instant-read thermometer registers at least 160 degrees F. Remove from oven and let pork rest for 10 minutes. Cut crosswise into 1/4-inch thick slices.;
  • While the pork is roasting, in a small saucepan, combine plum preserves, chutney, vinegar, sugar, and ginger. Set pan over medium heat and bring to a simmer for about 10 to 15 minutes. Remove from heat.
  • Toss somen noodles with scallions and peanut oil.
  • Remove pork from the oven. Serve 2/3 of the pork with all of the plum sauce and somen noodles. Reserve remaining pork, about 12 to 16 thin slices, for paninis.

Tangy Roasted Pork with Duck Sauce image

Number Of Ingredients: 15


  • Cooking spray
  • 2 pork tenderloins, about 1 pound each
  • Salt and freshly ground black pepper
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons molasses
  • 2 teaspoons hot mustard powder
  • 2 teaspoons garlic powder
  • 1 1/2 cups plum preserves
  • 1/2 cup mango chutney
  • 2 tablespoons white wine vinegar
  • 2 tablespoons sugar
  • 2 teaspoons fresh ginger, grated
  • 8 ounces somen noodles, cooked according to package directions
  • 2 tablespoons scallions, chopped
  • 2 teaspoons peanut oil

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