Duck sauce is a popular condiment of American-Chinese cuisine which is very popular across American-Chinese restaurants. It is an orange coloured sauce that is beloved for its sweet and sour flavour. It has the texture of thin jelly. In this post, we will find more about duck sauce. Let’s get started.
Duck sauce is usually offered in American Chinese restaurants. It is usually served as a deep for delicious deep fried American-Chinese dishes. You can enjoy duck sauce with stuff such as egg rolls, spring rolls, wontons, chicken, fish, rice, noodles and of course, duck. The duck sauce usually comes in packets along with the soy, mustard, and chili sauce packets. A lot of chefs also use duck sauce for glazing poultry.
While the name might make it sound like the sauce is made of ducks, that’s not the case. As a matter of fact, it is a vegetarian sauce, usually made up of apricots, peaches, pineapples, and plums with chili peppers, ginger, vinegar, and sugar. A lot of traditional Chinese cuisine uses duck sauce instead of pure plum sauce.
The reason why it’s called “duck sauce” is because it was first served with Peking Duck. While Peking Duck has been served for many years in China, Chinese immigrants altered the recipes to appeal to the American palate. They went ahead and sweetened the sauce more than its Chinese counterpart so that Americans could enjoy it.
Duck meat is a fantastic option for a delicious Christmas meal. Duck meat is easy to cook and doesn’t cost a bomb. It’s not just the Chinese who love duck meat, even the French can’t get enough of it. Pan grilled duck breast with a creamy and delicately sweet or rather spicy sauce is a magical combination. Let’s take a look at some amazing sauce ideas for your duck dinner.
Slightly acidic and rather sweet, the orange sauce will be perfect to accompany a duck breast. In the pan, melt a large onion, chopped beforehand. Then pour in the juice of a squeezed orange and the veal stock. Scrape off the cooking juices and reduce the sauce for a few minutes. Then add the grated zest of half an orange. Season with salt, pepper and serve your orange sauce.
In the pan used to cook the duck breast, brown two finely chopped shallots. Add a little veal stock, balsamic vinegar and a tablespoon of honey. Simmer, regularly scraping the cooking juices from the meat. Pour over the duck breast at the time of tasting.
One of the traditional sauces to accompany a duck breast is that with foie gras. In your pan, emptied of the duck fat, brown a finely chopped shallot. Then add a little veal stock to deglaze the cooking juices. Add fresh cream and 30 g of foie gras. Let everything melt after seasoning and serve immediately.
Another great classic, green pepper sauce is very often associated with duck breast. Empty excess fat from your cooking pan. Brown a chopped onion in it. Then pour liquid cream and a few drops of lemon juice. Sprinkle it with a teaspoon of green peppercorns. Continue cooking by scraping the juices until the sauce thickens. Season with salt and serve the spicy sauce over slices of duck breast.
The mushrooms bring beautiful forest flavors to the duck breast. After having emptied your pan off the fat from the duck breast cooking, brown a minced shallot and a few fresh porcini mushrooms cut into strips. If you can’t find one, you can use dehydrated mushrooms. Deglaze the pan with a tablespoon of red wine or balsamic vinegar. Add veal stock and crème fraîche. Season with salt and pepper and bring to a boil before serving your sauce with the sliced duck breast.