Chinese Restaurant Style Duck Sauce Recipes

CHINESE DUCK SAUCE

Chinese Duck Sauce image

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

Ingredients

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

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

LINDA'S CHINESE DUCK SAUCE

Linda's Chinese Duck Sauce image

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

Ingredients

5 cups mixed fruit, peeled and chopped (apples or plums or both)
1 cup water
1/4 cup cider vinegar
1/4 cup light brown sugar, packed
1/4 teaspoon salt
2 -3 medium garlic cloves, minced
1/2 teaspoon dry mustard

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

CHINESE-STYLE BARBECUED DUCK

Chinese-Style Barbecued Duck image

Provided by Molly O'Neill

Categories dinner, main course

Time 1h30m

Yield Four servings

Number Of Ingredients 10

Ingredients

1 4-pound duck
1/4 cup hoisin
1/2 cup soy sauce
1/4 cup mirin
3 tablespoons honey
3/4 teaspoon toasted sesame oil
1/8 teaspoon hot chili oil
1 clove garlic, peeled and minced
1 teaspoon minced fresh ginger
1/4 cup fresh orange juice

Steps:

Prick the skin of the duck all over with a fork, particularly around the breast. Combine the hoisin, soy sauce, mirin, honey, sesame oil, chili oil, garlic and ginger in a small saucepan over low heat. Simmer slowly for 5 minutes. Place the duck in a shallow dish, add half of the hoisin mixture and turn to coat well. Marinate several hours or overnight, turning the duck frequently.
Preheat the oven to 425 degrees. Place the duck on a rack in a shallow roasting pan and cover with aluminum foil. Discard the marinade from the duck. Roast for 30 minutes. Remove the foil and prick the duck again.
Continue roasting, uncovered, until the juices run slightly pink when pricked in the thickest part of the thigh, about 30 minutes longer. Let stand for 10 minutes. Stir the orange juice into the remaining hoisin mixture. Carve the duck and serve, passing the sauce for dipping.

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