How to Make Chinese Duck Sauce

Duck sauce with peking duck

There is no duck in Chinese duck sauce. It is the traditional sauce eaten in America with Peking duck, spread on the pancake before filling it with duck and green onions. It is probably an American substitution for the fermented sweet bean sauce served in China.This smooth, chutney style Chinese-American condiment is also known as plum sauce. It is similar to Hoisin sauce, but lighter and fruitier. It is a classic mix of sweet, sour and hot flavors, but it is also very complex with its fruit and spice base. It also makes a delicious dip served with spring rolls, egg rolls or Chinese dumplings. Read on to learn how to make Chinese duck sauce.

Things You'll Need

• 1 lb. ripe plums, halved and pitted
• 1 lb. ripe apricots, halved and pitted
• 1 1/4 cups cider vinegar
• 3/4 cup water
• 1 cup cider vinegar
• 1 cup brown sugar
• 1 cup white sugar
• 1/2 cup lemon juice
• 1 tbsp. fresh lemon peel, grated
• 1 tbsp. fresh orange peel, grated
• 1/4 cup peeled fresh ginger, chopped
• 1 small onion, sliced
• 1 (or more) serrano chile, seeded and chopped
• 2 small garlic cloves, sliced
• 1 tbsp. sea salt, toasted
• 1 tbsp. mustard seed, toasted
• 1 cinnamon stick

Instructions

1. Combine plums, apricots, 1 1/4 cup vinegar and water in sauce pan. Cook over moderate heat for five minutes. Reduce heat and simmer uncovered for 15 minutes.

2. In a separate pan, combine 1 cup vinegar, sugars and lemon juice and boil for 10 minutes.

3. Combine the first two mixtures with the lemon and orange peel, ginger, onion, chile, garlic, salt, mustard seed and cinnamon. Simmer over low heat for 45 minutes to an hour, stirring occasionally. The sauce will become a dark golden brown.

4. Remove cinnamon. Puree mixture in blender or food processor. Rub through coarse sieve if desired.

5. Return to pot and simmer until thick. Transfer to sterilized, lidded containers, cap loosely, and let cool to room temperature.

6. Tighten caps and let stand in dark at least two weeks.

Tips & Warnings

• This sauce will keep unopened for long periods in your pantry.

• Once you open a jar, keep it covered and refrigerated for up to a month.

• This sauce is a delicious way to perk up a plain poached chicken breast.

• You'll find a multitude of uses for this sauce. Some people have been known to swirl it into vanilla ice cream.

• Make sure you cook this sauce over low to medium heat, and stir frequently.

• Let this sauce age for at least two weeks, longer is better.

• Refrigerate after opening.

Resources

• Read this Article in Spanish
• The Seventh Daughter: My Culinary Journey from Beijing to San Francisco
• Half pint canning jars