Duck Sauce

Recipe from Grace Zia Chu

Adapted by Gish Jen

Published January 1, 2000

Total Time
5 minutes, plus refrigeration
Rating
4(18)
Comments
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The name "duck sauce" was created in the United States because this sauce was originally served with deep-fried pressed duck, which had no sauce of its own. Duck sauce became popular as a dip for any food — from spareribs and egg rolls to almost anything else imaginable. There are so many versions of duck sauce that it is hard to decide which kind to make. However, I have created and tested the following, which I feel produces the best taste: —Gish Jen

Featured in: FOOD: The Lives They Lived: Grace Zia Chu, b. 1900; West Meets East

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Ingredients

Yield:4 12-ounce bottles

  • 1 cup Chinese plum sauce

  • 1 cup apricot preserves

  • 1 cup peach preserves

  • 1 cup applesauce

  • 2 teaspoons dry mustard

  • ½ teaspoon garlic powder

  • ½ cup chili sauce

Ingredient Substitution Guide
Nutritional analysis per serving

153 grams carbs; 620 calories; 1 gram polyunsaturated fat; 2 grams fat; 3 grams fiber; 927 milligrams sodium; 3 grams protein; 84 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Pick out from the canned or bottled plum sauce any solid pieces, like ginger, pimento or other spices. Discard these.

  2. Step 2

    Combine all the ingredients in a large mixing bowl and mix thoroughly with chopsticks or fork.

  3. Step 3

    Store in jars and leave in the refrigerator. The duck sauce will keep for months.

Tip

  • Tips: Chinese plum sauce can be bought in Chinese grocery stores. Some supermarkets and specialty stores also stock it.

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Ratings

4 out of 5
18 user ratings
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Comments

Rick

Love this stuff I add Chinese hot mustard to it great on chicken fingers

Rick

Love this stuff I add Chinese hot mustard to it great on chicken fingers

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Credits

from "Madame Chu's Chinese Cooking School," by Grace Zia Chu, Fireside, 1975

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