I created my own recipe for duck sauce after experimenting with a few others. I deem it to be the greatest!
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 24 |
| Yield: | 3 cups |
Ingredients
- 5 cups coarsely chopped mixed fruit (apples, plums, and pears)
- 1 cup water, or more as needed
- ¾ cup apple juice
- ½ cup packed light brown sugar
- 1 tablespoon apricot preserves
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard
Instructions
- Place fruit in a stockpot over medium-high heat. Stir in 1 cup water, apple juice, brown sugar, apricot preserves, soy sauce, garlic powder, and dry mustard. Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce the heat and continue simmering until fruit is completely soft, about 40 minutes. Remove from the heat and let cool for 30 minutes.
- Transfer cooled mixture to a food processor or blender. Blend until completely smooth, adjusting the consistency with additional water if desired. Cover and refrigerate until ready to use.
Nutrition Facts
| Calories | 41 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 1 g |
| Protein | 0 g |
| Saturated Fat | 0 g |
| Sodium | 15 mg |
| Sugars | 8 g |
| Fat | 0 g |
| Unsaturated Fat | 0 g |
Reviews
I tried a few different recipes for Duck Sauce. BY FAR, this was the greatest! The others were way too bitter. It has the consistency of applesauce (after well blended) just like the Duck Sauce in our local Chinese Restaurants in New England! yum!
made this, haven’t used it in anything yet, but it tastes good! i made a big change though: i left out the sugar and used water instead of apple juice. and it’s just fine. i added a bit more of the apricot preserves and that was sugar free too. fruit used: apple, pear, apricot and peach.
Very good sauce that I made with my first ever roasted duck from this site. Delicious, thanks for the recipe
This was the first time I cooked duck and was rather pleased with how it turned out. A lot of people told me duck was greasy (which it is) but this sauce counteracts the greasiness and compliments the flavour of the meat quite nicely. The flavour of the sauce is influenced by the fruit used – tart apples and under-ripe plums made it pleasantly tangy.
This is excellent! I omitted the apple juice and used only plums. WOW. Great on rice, pasta. meat dishes. We love it! THANKS!
I reduced this Chinese Duk Sauce recipe to fewer servings so that I could compare it with my much more traditional recipe, which takes fewer ingredients. Thanks for posting this recipe, but I will continue making my recipe.
This recipe tastes really good 🙂