SPICY DUCK SAUCE
Steps:
- Mix 1/2 cup duck sauce, 3 tablespoons horseradish, 1 tablespoon apricot preserves, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, and salt to taste.
SWEET AND SOUR DUCK SAUCE BRISKET
This recipe calls for Saucy Susan brand sauce but any Chinese duck sauce should suffice. From Cooking More Creatively.
Provided by Oolala
Categories Roast Beef
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cover bottom of Dutch oven with water and soup mix.
- Mix the garlic powder and paprika into into the duck sauce.
- Using the mixture like a glaze, coat the meat, all over. Place the brisket in the Dutch oven and cover.
- Bake at 350 degrees for 2 hours. Remove and slice after it cools a bit and return the meat and sauce to the oven for another hour.
Nutrition Facts : Calories 1080.3, Fat 81.4, SaturatedFat 32.5, Cholesterol 221.1, Sodium 948.1, Carbohydrate 30.7, Fiber 2.2, Sugar 2.8, Protein 53.4
SWEET AND SOUR SAUCE I
An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice!
Provided by NAG_CA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 12m
Yield 16
Number Of Ingredients 6
Steps:
- Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Protein 0.3 g, Sodium 236.3 mg, Sugar 9.6 g
SWEET AND SOUR DUCK
From the Cantonese region of China, this is a lovely home-style dish which is easy to make, deliciously fruity and ready in minutes. Serve with egg fried rice or plain rice.
Provided by English_Rose
Categories Duck Breasts
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Remove the skin from the duck breasts and cut the duck into thin slices. Put the duck slices in a bowl with a pinch of salt, the white pepper, rice wine or dry sherry and the cornstarch. Mix well.
- Heat a wok over a high heat and pour in the peanut oil. Heat the oil to 350F or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
- Shallow fry the duck in the oil for about 2 mins, stirring now and again, until golden and crispy on the outside.
- Take the wok off the heat, remove the duck with a slotted spoon and drain on absorbent kitchen paper. Pour the oil from the wok through a fine seive into a bowl.
- Return 1 tbs of the oil to the wok (you can discard the rest) and return the wok to a high heat. When the oil starts to smoke, add the ginger and stir fry for a few seconds., then add the red pepper and stir fry for 1 minute.
- Return the fried duck slices to the wok. Next add the orange juice, lime juice and soy sauce and toss together until well combined.
- Serve immediately.
Nutrition Facts : Calories 1427.3, Fat 120.9, SaturatedFat 23, Cholesterol 326.4, Sodium 706.9, Carbohydrate 26.3, Fiber 4.6, Sugar 12.2, Protein 61.5
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