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Cooking for a Delicious Life: A Lauren Groveman Kitchen Instructional Video Series

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Homemade Duck Sauce

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

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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.

Comments (3)

3 Comments »

  1. […] going to rock your asian menus in salads, appetizers and main dishes.   Paired with her homemade Duck Sauce (I adapted it to be pantry friendly) there’s just so many options you can […]

    Pingback by “Everything” Chinese Noodles « My Food Storage Cookbook — May 19, 2012 @ 6:01 am

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    Comment by windows — October 3, 2014 @ 6:11 am

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