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Chinese Duck Sauce
3/4 cup peach jam or apricot jam
2 tablespoons plum jam
3 garlic cloves
1 dried red chili pepper
5 tablespoons rice vinegar
1 teaspoon gingerroot, peeled and minced
1/2 teaspoon soy sauce
1 teaspoon chili powder
Put all ingredients in a blender and process until smooth.
Refrigerate a few hours before using. Source(s):
http://www.recipezaar.com/213499... dumplings go good with duck.'' DUCK AND DUCK SAUCE
2 ducklings, quartered
Salt
Pepper
Garlic powder
2 cans chicken consomme
6 tbsp. sherry wine
4 c. strong orange juice or
2 cans orange juice concentrate (3 oz. size) plus 4 cans water
4 tbsp. lemon juice
4 tbsp. current jelly
1 can mandarin oranges (optional)
Place duck quarters on rack in roasting pan. Season with salt, pepper, and garlic powder. Roast uncovered in 350 degree oven for 1 1/2 to 2 hours until all fat has melted off and duck is brown. Pour off greases.
Combine in saucepan consomme, wine, orange juice, lemon juice and jelly. Cook 10 minutes. Pour sauce over duck. Cover with foil. Roast 1 hour at 350 degrees, basting frequently. Uncover at end to brown. If desired, add 1 can mandarin oranges before serving.