Duck Sauce From Scratch Recipes

Steps:

• Add ingredients to a small sauce pan.
• Cook on medium heat until hot (stirring so it doesn't stick to the pan).
• Cool and serve.

Steps:

• Combine plums, apricots, cider vinegar and water. Cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes.
• Combine the cider vinegar, brown sugar, white sugar and lemon juice. Boil for 10 minutes.
• Combine the chopped ginger, onion, pepper, garlic cloves, salt, mustard seed and cinnamon stick.
• Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon.
• Puree in food processor. Return to kettle and simmer until thick.
• Transfer to sterilized mason jars, cap loosely and let cool.
• Tighten caps and let stand in dark at least 2 weeks.

Steps:

• Place fruit in a stock pot over medium high heat. Add water, apple juice, soy sauce, apricot preserves, brown sugar, garlic powder, and dry mustard. Bring to a simmer, stirring frequently to dissolve brown sugar. Reduce heat, and continue simmering for 40 minutes, or until fruit is completely soft. Remove from heat and allow to cool.
• Blend sauce in a food processor or blender until completely smooth, adjusting consistency with additional water, if desired. Cover, and refrigerate until ready to use.

Steps:

• In a saucepan over medium-high heat, combine the stock, wine and orange juice. Bring to a boil and add the dates and prunes. Allow fruit to partially dissolve.
• Reduce heat, add mace, cinnamon, ginger, sugar and vinegar. Cook for another 5 minutes; remove from heat and allow to cool. Puree in a blender or food processor until smooth.
• Pour over duck while roasting or serve on the side.

Steps:

• Prepare blueberry sauce: Peel, quarter and core apple. Place in a food processor with onion and finely chop. Place in a saucepan with blueberries, sugars, star anise, zests and vinegar.
• Place mixture over high heat to bring to a boil, then simmer until pulpy and beginning to thicken, about 30 minutes. (Mixture will be quite liquid after 20 minutes, but begins to thicken by 30 minutes, and will thicken more once cold.)
• If whole star anise were used, remove and discard them. Transfer sauce to a sterilized jar, cover and allow to cool. For best flavor, allow to rest one day before serving. (Makes 1 generous cup.)
• Prepare ducks: Heat oven to 325 degrees. Place ducks on a rack in a roasting pan. Cook, uncovered, for 3 hours, periodically draining off fat in pan. Raise heat to 400 degrees, and roast an additional 30 minutes to crisp skin.
• To serve, remove ducks from oven and place on a carving board. Cut each duck into four pieces. Cut away meat from rib cage, discarding rib bones. Arrange on a serving platter, crispy skin side up. Serve with blueberry sauce.

Steps:

• Prepare the dumplings according to package instructions.
• Stir the ingredients together in a small bowl, and serve sauce alongside the dumplings.