Duck sauce

Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at American Chinese restaurants, it is used as a dip[1] for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken,[2] fish, or with rice or noodles. It is often provided in single-serving packets along with soy sauce, mustard, hot sauce or red chili powder. It may be used as a glaze on foods, such as poultry.[3] Despite its name, the sauce is not prepared using duck meat.[4]

This article is about the condiment used in American Chinese cuisine. For the orange sauce used with duck in French cuisine, see duck à l'orange. For the house band, see Duck Sauce.
Duck sauce
Packets of duck sauce
Traditional Chinese酸梅醬
Simplified Chinese酸梅酱
Literal meaningsour prune sauce

Ingredients
Wonton strips served with duck sauce and hot mustard at an American Chinese restaurant.

It is made of plums,[4] apricots,[5] pineapples or peaches[6] added to sugar, vinegar, ginger and chili peppers. It is used in more traditional Chinese cuisine in the form of plum sauce.

Name

It is probably called "duck sauce" because a version of it was first served with Peking duck in China, a dish which has been served there for hundreds of years. When Chinese immigrants to the U.S. created Chinese dishes that would appeal more to the American palate, they created a sweeter version of the sauce used in China.[7]

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See also

References
  1. Dimmick, T. (2003). The Complete Idiot's Guide to 5-Minute Appetizers. Complete Idiot's Guide to. Alpha Books. p. 99. ISBN 978-1-59257-134-5.
  2. Platkin, C.S. (2008). The Diet Detective's Calorie Bargain Bible. Pocket Books. p. 363. ISBN 978-1-4165-6660-1.
  3. Geller, J. (2007). Quick & Kosher: Recipes from the Bride who Knew Nothing. Feldheim. p. pt121. ISBN 978-1-58330-960-5.
  4. DeMattia, Vince (January–February 1993). "What is Duck Sauce Anyway!?!". Tampa Bay Magazine. pp. 38–39. Retrieved 1 March 2016.
  5. Gannon, B.; Smith, L.; Namkoong, J. (2011). Family-Style Meals at the Hali'Imaile General Store. Potter/TenSpeed/Harmony. p. 48. ISBN 978-1-60774-142-8.
  6. Carpender, D. (2010). 1,001 Low-Carb Recipes. Fair Winds Press. p. 465. ISBN 978-1-61673-838-9.
  7. Kiniry, Laura. "What Exactly Is Duck Sauce?". Smithsonian Magazine. Retrieved 2020-05-07.


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