Chinese Duck Sauce is a traditional Chinese recipe for a classic plum-based sauce with apricots and vinegar that's traditionally served with Peking duck and which is also is served as a dip for spring rolls. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Duck Sauce.
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This is the classic plum-based sauce typically used with Peking duck and which is spread on the pancake before filling with the duck and shredded spring onions. This sauce was probably developed in America as a substitute for the sweet bean sauce more typically served in China. The sauce also makes an excellent dip for spring rolls.
Ingredients:
450g ripe plums, halved and pitted
450g ripe apricots, halved and pitted
300ml cider vinegar
180ml water
240ml cider vinegar
200g brown sugar
200g white vinegar
120ml lemon juice
1 tbsp freshly-grated lemon zest
1 tbsp freshly-grated orange zest
50g fresh ginger, peeled and chopped
1 small onion, sliced
2 serrano chillies, de-seeded and chopped
2 small garlic cloves, sliced
1 tbsp sea salt
1 tbsp black mustard seeds, toasted until aromatic
1 cinnamon stick
Method:
Combine the plums, apricots, 300ml cider vinegar and water in a saucepan. Cook over moderate heat for 5 minutes then reduce to a simmer and cook, uncovered, for a further 15 minutes.
In a separate pan combine the remaining cider vinegar, sugars and lemon juice. Bring the mixture to a boil and cook for 10 minutes. Add the resultant sugar syrup to the pan with the fruit then mix in the zests, ginger, onion, chillies, garlic, salt, mustard seeds and cinnamon. Bring the mixture to a simmer and cook over low heat for about 50 minutes, stirring occasionally. By the end the sauce should be a dark golden brown in colour.
Remove the cinnamon stick and allow the mixture to cool slightly. Turn the mixture into a blender or food processor and purée until smooth. Rub the resultant purée through a coarse sieve to ensure smoothness.
Return the purée to the pan, bring to a simmer and cook until thick. Transfer the final sauce to sterilized, lidded, jars then cap and allow to cool to room temperature. When done, store in a dark cupboard to mature for at least 2 weeks before use.
