Chicken With Duck Sauce Recipes

CHICKEN WITH DUCK SAUCE

Steps:

• Saute onions until golden. Add peppers and cook until soft. Pour Gold's Duck sauce into pot with onions and peppers and cook for 10 minutes. Put potato and sweet potato cubes into separate pan. Place chicken on top of potatoes. Pour sauce over chicken and potatoes. Cook covered in oven at 350 degrees for two hours.

DUCK SAUCE CHICKEN

Steps:

• 1. Preheat oven to 375°F. Spray a 9 x 13-inch pan with non-stick cooking spray. 2. Rinse chicken and pat dry. Arrange in prepared pan. 3. Pour duck sauce liberally and evenly all over chicken. 4. Bake, uncovered, for 1 hour and 15 minutes, or until skin is crispy and brown. Chicken should look slightly blackened and barbecued. Photo credit: Melinda Strauss

SWEET AND SOUR DUCK SAUCE CHICKEN TWO WAYS

Steps:

• Preheat the oven to 400° F (205° C). Oil a 9x13x2-inch baking pan, or spray with non-stick cooking spray.
• Arrange the chicken pieces in a single layer in the baking pan. Pour the duck sauce evenly over the chicken.
• Cover the pan with foil, and bake in the preheated oven for 40 minutes. Uncover the pan, baste the chicken, and bake for another 30 to 45 minutes, or until the chicken is browned and cooked through, the juices run clear, and an instant-read thermometer inserted in thickest part of the meat registers at least 165° F (74° C). OR To Make Sweet and Sour Chicken with Peppers and Pineapple:
• Preheat the oven to 400°F (205° C). Oil a 9x13x2-inch baking pan, or spray with non-stick cooking spray.
• Arrange the chicken pieces in a single layer in the baking pan. Sprinkle lightly with paprika, garlic powder and black pepper. Cover the pan with foil and bake in the preheated oven for 40 minutes.
• While the chicken is baking, warm the oil in a chef's pan or large skillet. Add the onions and peppers and saute just until tender, about 3 to 5 minutes. Stir in the pineapple chunks and duck sauce, and remove from the heat.
• Carefully remove the pan from the oven, uncover, and pour the sauce evenly over the chicken. Return the pan to the oven, and cook uncovered for another 30 to 45 minutes, or until the chicken is browned and cooked through, the juices run clear, and an instant-read thermometer inserted in thickest part of the meat registers at least 165° F (74° C).

DUCK 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.

DUCK SAUCE

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.

CHICKEN WITH DUCK SAUCE RECIPE

Steps:

• Place chicken in open roasting pan. Mix the other ingredients and spread over chicken. Bake at 300 till tender and cooked.

YUMMY BAKED CHICKEN THIGHS IN TANGY SAUCE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Whisk ketchup, water, vinegar, butter, onion, paprika, sugar, Worcestershire sauce, mustard, salt, pepper, and steak sauce together in a saucepan. Bring to a simmer; cook 5 minutes, stirring occasionally, for flavors to blend.
• Spread chicken thighs in a single layer in a baking dish. Pour sauce over chicken thighs.
• Bake chicken in the preheated oven until thighs are cooked through and sauce is bubbling, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).

EASY CHICKEN & POTATOES WITH SWEET & SOUR DUCK SAUCE

Steps:

• Place the chicken breasts in a glass dish or bowl and cover with dressing, place in fridge and marinate overnight.
• Drain the dressing off the chicken and discard.
• Place the chicken in a 9x13 glass baking dish, placing them down the center of pan sprinkle the chicken with salt& pepper, garlic powder and Italian seasoning.
• Peel and cut the potatoes into wedges and place them in a bowl.
• Add some seasoning to the potatoe; italian,garlic powder, s&p toss well to coat potatoes.
• Place the potatoes all around the breasts.
• Top with little s&p if desired and lastly sprinkle the whole dish with parmesan cheese.
• Bake 1 hr 400F or more till potatoes are tender.
• Once you take it out of the oven, serve on individual plates, and top with duck sauce, (I just poured some on aprox 2-3 tbsp) You can warm the sauce up, I choose to leave it cold straight from fridge.