Duck sauce confusion

Executive Member Joined: Nov 16 2009 Posts: 265

When a recipe calls for duck sauce, which type is best to use? The big jars come in different varieties. One, think Szechuan, was too spicy. Another, I think Polynesian, had a strong flavor of a certain spice I didn't care for. So can anyone tell me which one is the most basic and generally used?

Gold Member Joined: Jan 03 2011 Posts: 1503

I use sweet and sour.
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Posted: Thu, Feb 23 2012, 6:04 am Post subject: re: Duck sauce confusion

Ducksauce here in Israel is expensive so I actually make my own - apricot jam, soy sauce, lemon juice, black pepper, garlic powder, paprika and a bit of oil... adjust everything to your taste.. I put it in my KitchenAid with the whisk attachment to all the lumps get whisked out.
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Platinum Member Joined: Mar 20 2005 Posts: 5262

I like the hot and spicy

Silver Member Joined: Feb 28 2011 Posts: 892

The sweet and sour is the basic one that most recipes call for, I sometimes use half amt and substitue for apricot jam... Wink

Platinum Member Joined: Nov 17 2008 Posts: 5047

In terms of using it in a recipe, I don't see a significant difference in the results with any of the different kinds.
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Diamond Member Joined: Mar 17 2008 Posts: 3554

I sure do. Sweet and sour is what they mean. the others have different flavors.

Gold Member Joined: Jan 27 2010 Posts: 1434

We like the snappy ginger.

Posted: Thu, Feb 23 2012, 7:28 pm Post subject: re: Duck sauce confusion

unless it specifies otherwise, use sweet and sour
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Posted: Fri, Feb 24 2012, 5:07 am Post subject: Re: re: Duck sauce confusion

Posted: Fri, Feb 24 2012, 6:29 am Post subject: Re: re: Duck sauce confusion

Platinum Member Joined: Apr 12 2010 Posts: 5764

I use sweet n sour and if Im in the mood for some spice I add a bit of hot n spicy too.
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Platinum Member Joined: Jan 01 2006 Posts: 48136

we only like the very sweet, apricot one