Boston Style Duck Sauce Recipes

DUCK SAUCE

Duck Sauce image

After trying a few recipes I developed my own version. I think it's the best!

Provided by NANCYLOUISEB

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h30m

Yield 8

Number Of Ingredients 8

Ingredients

5 cups coarsely chopped mixed fruit (apples, plums, and pears)
1 cup water
¾ cup apple juice
1 teaspoon soy sauce
1 tablespoon apricot preserves
½ cup packed light brown sugar
½ teaspoon garlic powder
½ teaspoon dry mustard

Steps:

Place fruit in a stock pot over medium high heat. Add water, apple juice, soy sauce, apricot preserves, brown sugar, garlic powder, and dry mustard. Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce heat, and continue simmering for 40 minutes, or until fruit is completely soft. Remove from heat and allow to cool.
Blend sauce in a food processor or blender until completely smooth, adjusting consistency with additional water, if desired. Cover, and refrigerate until ready to use.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 55.9 g, Fat 0.4 g, Fiber 3 g, Protein 2.4 g, Sodium 47.6 mg, Sugar 17 g

DUCK BREAST WITH BERRY SAUCE

Duck Breast with Berry Sauce image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 large boneless duck breast fillets, skin on
Salt and freshly ground black pepper
2 tablespoons oil
1/4 cup balsamic vinegar
1 cup red wine
1 cup chicken or duck stock
1/3 cup brown sugar
3 sprigs fresh rosemary
2 cups berries: blueberries, raspberries, or blackberries
2 tablespoons butter

Steps:

Season the duck breast with salt and pepper. Heat the oil in a large saute pan over medium-high heat. Brown the duck breast, skin side first, then flip over, reduce heat and cook other side, about 10 to 15 minutes. Remove the duck breasts to a platter, reserving the juices in the pan. Work in batches, if necessary.
To make the sauce, add the balsamic vinegar and red wine to the pan and cook until reduced by half. Add the stock and reduce by half again, then add brown sugar, rosemary and berries and cook for 3 minutes. Strain into a bowl and whisk in the butter to finish. Place the duck breast on each plate and drizzle the sauce around.

DUCK SAUCE

Duck Sauce image

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:

Provided by Gish Jen

Categories condiments

Time 5m

Yield 4 12-ounce bottles

Number Of Ingredients 7

Ingredients

1 cup Chinese plum sauce
1 cup apricot preserves
1 cup peach preserves
1 cup applesauce
2 teaspoons dry mustard
1/2 teaspoon garlic powder
1/2 cup chili sauce

Steps:

Pick out from the canned or bottled plum sauce any solid pieces, like ginger, pimento or other spices. Discard these.
Combine all the ingredients in a large mixing bowl and mix thoroughly with chopsticks or fork.
Store in jars and leave in the refrigerator. The duck sauce will keep for months.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 1 gram, Carbohydrate 153 grams, Fat 2 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 926 milligrams, Sugar 83 grams

DUCK SAUCE

Duck Sauce image

A basic recipe that is simple and relatively inexpensive to make. (Or be creative and add extras to suit your taste...crushed red pepper, plum preserves, etc.)

Provided by Aroostook

Categories Asian

Time 7m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 cup applesauce
1/2 cup apricot preserves
2 tablespoons honey
2/3 cup cider vinegar
1/4 teaspoon crushed garlic

Steps:

Add ingredients to a small sauce pan.
Cook on medium heat until hot (stirring so it doesn't stick to the pan).
Cool and serve.

Nutrition Facts : Calories 185.8, Fat 0.2, Sodium 36.3, Carbohydrate 47.5, Fiber 0.9, Sugar 26.1, Protein 0.4

SPICY DUCK SAUCE

Spicy Duck Sauce image

Provided by Food Network Kitchen

Categories condiment

Time 5m

Number Of Ingredients 0

Ingredients

Steps:

Mix 1/2 cup duck sauce, 3 tablespoons horseradish, 1 tablespoon apricot preserves, 2 teaspoons rice vinegar, 1/2 teaspoon sesame oil, and salt to taste.

DUCK SAUCE - FROM SCRATCH

Duck Sauce - from Scratch image

if you enjoy canning try this recipe for duck sauce. it yeilds 8 cups, and is easy to make when the plums and apricots are in season.

Provided by chia2160

Categories Sauces

Time 1h20m

Yield 8 cups

Number Of Ingredients 15

Ingredients

1 lb plum, halved and pitted
1 lb apricot, halved and pitted
1 1/4 cups cider vinegar
3/4 cup water
1 cup cider vinegar
1 cup firmly packed brown sugar
1 cup white sugar
1/2 cup lemon juice
1/4 cup chopped fresh ginger
1 small onion, sliced
1 serrano pepper, seeded and chopped (or more)
2 small garlic cloves, sliced
4 teaspoons salt
1 tablespoon mustard seeds, toasted
1 cinnamon stick

Steps:

Combine plums, apricots, cider vinegar and water. Cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.
Combine the cider vinegar, brown sugar, white sugar and lemon juice. Boil for 10 minutes.
Combine the chopped ginger, onion, pepper, garlic cloves, salt, mustard seed and cinnamon stick.
Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon.
Puree in food processor. Return to kettle and simmer until thick.
Transfer to sterilized mason jars, cap loosely and let cool.
Tighten caps and let stand in dark at least 2 weeks.

Nutrition Facts : Calories 285.8, Fat 0.8, SaturatedFat 0.1, Sodium 1178.9, Carbohydrate 68.7, Fiber 2.4, Sugar 63.5, Protein 1.8

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