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 make Chinese duck sauce.
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.
Tags: Chinese duck, Chinese duck sauce, duck sauce