New England Duck Sauce Recipes

DUCK SAUCE

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.

CHINESE DUCK SAUCE

Steps:

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

DUCK SAUCE

Steps:

• 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.

NORTHERN ITALIAN SWEET AND SOUR DUCK SAUCE

Steps:

• Heat stock to a simmer and reduce by half.
• Add remaining ingredients, except vinegar, liqueur, butter, and seasoning, to the reduced stock and heat to simmer. Cook until desired flavor and consistency are achieved.
• Add vinegar, liqueur, and season with salt and pepper, to taste. Skim off any impurities, and adjust consistency as needed.
• Strain through a fine sieve into a clean saucepan. Add the butter, stirring constantly, not letting the sauce come to a boil, immediately before serving.

DERWENTWATER DUCK WITH CUMBERLAND SAUCE

Steps:

• Preheat oven to 375 degrees F.
• Prick duckling portions all over with a sharp skewer or fork; place on a wire rack placed over a baking dish.
• Roast until skin is crisp and juices run clear when thickest part of the duck is pricked, yet again, with a skewer or fork, about 45 to 60 minutes (some things cannot be rushed).
• Meanwhile, squeeze the orange and lemon juices into a small saucepan, add the zests of the orange and lemon (which at some point you will have either shredded or cut into thin strips) and gently simmer for about 5 minutes.
• Add the red currant jelly and let it melt; mix the cornstarch and port together, then stir into the sauce and bring to a boil, stirring as it thickens.
• Once the duck is done, remove to a warmed serving dish and keep hot.
• Pour off the fat from the baking dish, leaving the juices in the pan; add brandy to pan and stir over low heat while scraping any browned bits on the bottom of the dish.
• Stir in the sauce and serve with the duck; garnish with watercress and orange slices.