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~ "Would You Like 'Duck' Sauce With That?" "Yes!" ~

PICT0015If you're a lover of Asian food, you know that having the right condiment or dipping sauce to go with the right dish is very important.  If you are a lover of Asian food, you, like me, probably have a nice collection of Asian sauces in your pantry or refrigerator... I have at least ten.  That being said, when I'm going to the time and trouble to prep Asian fare, I don't mind taking an extra few minutes to prepare a special condiment or dipping sauce to go with it.  Duck sauce is one of them and it could not be easier to make!

6a0120a8551282970b0168e7853d06970c-320wiA bit about "duck" sauce:  All of us are familiar with those packets of an orange, sticky and sweet condiment that comes with Chinese takeout.  Real "duck" sauce is actually made using fresh plums, apricots or peaches, some rice vinegar, ginger, sugar and spices.  In reality, "duck" sauce isn't duck sauce at all.  It is plum sauce.  When Chinese food was being Westernized, plum sauce was served as a condiment for Peking duck (instead of the traditional hoisin sauce) and it quickly picked up the nickname "duck" sauce!

IMG_9566Wait until you see how easy this is!

For the "duck" sauce":

1/2  cup apricot preserves

1/2  cup mango & ginger chutney*

1/4  cup water

* Mango & ginger chutney contains many of the same ingredients in "duck" sauce.  It is a fabulous, flavor-packed time-saving "secret" to a quick Asian "duck" sauce!

IMG_9571 IMG_9568~ Step 1. Place the preserves, chutney and water in a small 1-quart saucepan and bring to a simmer over medium heat. Continue to simmer gently for 1 minute, stirring constantly.  

Remove from heat, cover and set aside to cool slightly, about 15-20 minutes.

IMG_9575Step 2.  Transfer mixture to a blender or a small food processor fitted with a steel blade and process until smooth, about 30-45 seconds. Serve slightly warm, or:

IMG_9581~ Step 3. Place in a tightly-covered food storage container and cool, uncovered, until sauce is at room temperature.  Cover and store indefinitely in the refrigerator. Reheat gently in the microwave just prior to serving.



"Would You Like 'Duck' Sauce With That?" "Yes!":  Recipe yields 1 1/4 cups "duck" sauce.

Special Equipment List:  1-quart saucepan; blender or small food processor; 1 1/2-2-cup food storage container w/tight-fitting lid

6a0120a8551282970b017743813563970d-320wiCook's Note:  Duck sauce is pictured above drizzled on my recipe for ~ Got Leftover Rice? Use It to Make Chinese Fried Rice ~, in Categories 3, 4, 13 & 14! 

In the picture to your left, ~ TGIF: Mel's Make-Ahead, Asian Cocktail Meatballs ~ are dipped into it.  You can find this recipe in Categories 1, 13, 20 or 22!

Trust me when I tell you, this is one Asian condiment you will want to keep on hand at all times! 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2012)


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