HOW TO MAKE CHINESE DUCK SAUCE
Servings: 0.75 Cups
Ingredients
- 1/2 cup apricot preserves
- 1/2 teaspoon soy sauce naturally brewed
- 1/4 teaspoon salt more if needed
- 3 tablespoons plus 1 teaspoon rice vinegar or plum vinegar
- 2 tablespoons water
- 1 tablespoon sugar
Instructions
- Add the water and vinegar to a medium microwave-safe bowl. Heat long enough to warm through. Around 20 seconds.
- ​Immediately add the sugar and stir until it is dissolved.
- Add the remaining ingredients and stir until they are well combined.
- Letting the sauce rest in the refrigerator will help the flavors mature and become more pronounced.
- Store in the refrigerator tightly covered for up to 2 weeks.
NOTES
Sugar Content:
The sugar content of fruit preserves and jams fluctuates from brand to brand. Add or reduce ingredients to your taste buds. Adjusting the sugar, vinegar and water will fix this. Consistency: For a thinner and smoother sauce, try adding a little water and pureeing in your blender. Sauce Making Tips: Cold food needs more seasoning. After refrigerating your sauce, you may find that it needs more salt. Season it while it's still cold for a more accurate flavor profile. I like this dipping sauce more on the savory side. I like to add extra salt and vinegar to make the flavors pop just a little more. To brighten things up, add a little fresh orange zest just before serving. Make this recipe?Mention @Larry__White or tag #WildGameGourmet!