Duck Sauce Chicken Recipes

DUCK SAUCE CHICKEN

Steps:

• 1. Preheat oven to 375°F. Spray a 9 x 13-inch pan with non-stick cooking spray. 2. Rinse chicken and pat dry. Arrange in prepared pan. 3. Pour duck sauce liberally and evenly all over chicken. 4. Bake, uncovered, for 1 hour and 15 minutes, or until skin is crispy and brown. Chicken should look slightly blackened and barbecued. Photo credit: Melinda Strauss

SWEET AND SOUR DUCK SAUCE CHICKEN TWO WAYS

Steps:

• Preheat the oven to 400° F (205° C). Oil a 9x13x2-inch baking pan, or spray with non-stick cooking spray.
• Arrange the chicken pieces in a single layer in the baking pan. Pour the duck sauce evenly over the chicken.
• Cover the pan with foil, and bake in the preheated oven for 40 minutes. Uncover the pan, baste the chicken, and bake for another 30 to 45 minutes, or until the chicken is browned and cooked through, the juices run clear, and an instant-read thermometer inserted in thickest part of the meat registers at least 165° F (74° C). OR To Make Sweet and Sour Chicken with Peppers and Pineapple:
• Preheat the oven to 400°F (205° C). Oil a 9x13x2-inch baking pan, or spray with non-stick cooking spray.
• Arrange the chicken pieces in a single layer in the baking pan. Sprinkle lightly with paprika, garlic powder and black pepper. Cover the pan with foil and bake in the preheated oven for 40 minutes.
• While the chicken is baking, warm the oil in a chef's pan or large skillet. Add the onions and peppers and saute just until tender, about 3 to 5 minutes. Stir in the pineapple chunks and duck sauce, and remove from the heat.
• Carefully remove the pan from the oven, uncover, and pour the sauce evenly over the chicken. Return the pan to the oven, and cook uncovered for another 30 to 45 minutes, or until the chicken is browned and cooked through, the juices run clear, and an instant-read thermometer inserted in thickest part of the meat registers at least 165° F (74° C).

DUCK SAUCE

Steps:

• Put all the ingredients in a small saucepan and warm over a medium heat, stirring gently so that everything combines evenly, then whisking so the apricot jam becomes smooth. When the sauce starts to simmer, remove from the heat. Blend the sauce if you prefer a smoother consistency. Serve warm with duck.