Duck Sauce Recipe
Make Duck Sauce Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Primary Sauce
Seasoning & Thickening
Method
Primary Sauce
- 1
Combine fruit base
Place 1 cup plum preserves into a small saucepan. If preserves are very thick, break them up with a wooden spoon before heating.
- 2
Add liquids and aromatics
Add 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon light corn syrup, 3 tablespoons water, 1 teaspoon grated fresh ginger and 1 clove minced garlic to the pan with the preserves. Stir to combine.
- 3
Simmer gently
Set saucepan over low-medium heat. Warm mixture, stirring frequently, until the preserves melt and the mixture becomes homogenous and slightly bubbling, about 4–6 minutes. Reduce heat if it begins to stick.
Seasoning & Thickening
- 4
Adjust seasoning
Stir in 1 teaspoon red chili flakes (optional), 1 teaspoon lemon juice, 1 teaspoon salt, and 1 teaspoon black pepper. Taste and adjust — add more vinegar for brightness, honey for sweetness, or soy for saltiness.
- 5
Make cornstarch slurry
In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water until smooth to make a slurry.
- 6
Thicken the sauce
Bring the sauce back to a gentle simmer. While stirring constantly, slowly pour in the cornstarch slurry. Continue to simmer and stir for 1–2 minutes until the sauce thickens to a glossy, pourable consistency. If it becomes too thick, stir in up to 1 tablespoon warm water at a time to loosen.
- 7