• Scale of Muscle:
• Yield: about 1 ¼ cups
•  View printer-friendly

This concoction is not only easy to make but it tastes way better than the stuff you find in the jar (no comparison…).

Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Kitchen Management for more information.

Special Equipment

• Food processor or blender

Ingredients:

• 1 cup peach or apricot preserves (or mix them both)
• 4 ½ tablespoons distilled white vinegar
• 2 tablespoons minced peeled fresh ginger
• 2 tablespoons minced scallions
• 1 tablespoon soy sauce (preferably Tamari)
• 2 tablespoons water
• 1 generous teaspoon toasted sesame oil

1) To assemble the sauce and simmer: In a small non-reactive saucepan, whisk together all the listed ingredients, excluding the sesame oil. Bring to a simmer over medium heat, and then reduce the heat to low and simmer, uncovered, for 5 minutes. Stir in the toasted sesame oil.

2) To finish the sauce and chill: transfer to the bowl of a food processor, fitted with the steel blade. Pulse the mixture, so any large pieces of fruit are made smaller, but allowing the sauce to retain texture. Pour the sauce into a bowl and let it cool. Chill the sauce so it can thicken.

3) To serve: Bring close to room temperature before serving with “Everything” Fried Chinese Noodles (see video).

Timing is Everything:
The duck sauce can be made 2 days ahead and leftovers are good for a few more days in the fridge (5 days total).

SHOPPING LIST

At-a-Glance Reminder of Ingredients

• 1 cup peach or apricot preserves (or mix them both)
• 4 ½ tablespoons distilled white vinegar
• 2 tablespoons minced peeled fresh ginger
• 2 tablespoons minced scallions
• 1 tablespoon soy sauce (preferably Tamari)
• 2 tablespoons water
• 1 generous teaspoon toasted sesame oil

From the supermarket shelf:

• Peach and/or apricot preserves
• Distilled white vinegar
• Soy sauce (preferably Tamari)
• Toasted sesame oil

From the produce aisle:

• Fresh ginger
• Scallions

Watch the Video.

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