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| sa613 |
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 Posted: Thu, Feb 23 2012, 3:56 am Post subject: Duck sauce confusion |
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| 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?
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| mizle10 |
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| Posted: Thu, Feb 23 2012, 4:00 am Post subject: re: Duck sauce confusion |
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I use sweet and sour.
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| YESHASettler |
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| Posted: Thu, Feb 23 2012, 6:04 am Post subject: re: Duck sauce confusion |
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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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| willow |
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| Posted: Thu, Feb 23 2012, 12:20 pm Post subject: re: Duck sauce confusion |
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| I like the hot and spicy
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| MGmom |
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| Posted: Thu, Feb 23 2012, 12:24 pm Post subject: re: Duck sauce confusion |
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The sweet and sour is the basic one that most recipes call for, I sometimes use half amt and substitue for apricot jam... 
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| OOTBubby |
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| Posted: Thu, Feb 23 2012, 12:26 pm Post subject: re: Duck sauce confusion |
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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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| AlwaysGrateful |
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| Posted: Thu, Feb 23 2012, 12:41 pm Post subject: re: Duck sauce confusion |
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| I sure do. Sweet and sour is what they mean. the others have different flavors.
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| mha3484 |
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| Posted: Thu, Feb 23 2012, 2:35 pm Post subject: re: Duck sauce confusion |
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| We like the snappy ginger.
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| ra_mom |
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| Posted: Thu, Feb 23 2012, 7:28 pm Post subject: re: Duck sauce confusion |
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unless it specifies otherwise, use sweet and sour
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| lech lecha08 |
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| Posted: Fri, Feb 24 2012, 5:07 am Post subject: Re: re: Duck sauce confusion |
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| YESHASettler wrote: | | 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. |
Do you have approximate amounts?
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| YESHASettler |
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| Posted: Fri, Feb 24 2012, 6:29 am Post subject: Re: re: Duck sauce confusion |
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| lech lecha08 wrote: | | YESHASettler wrote: | | 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. |
Do you have approximate amounts? |
I buy a large jar of the cheapo jam (I find the apricot or orange work best) and then slowly add the rest, adjusting for taste. Like I said, what I add and how much of it depends on our tastes. I usually make it for turkey... it's SO yummy.
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| chocolate chips |
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| Posted: Fri, Feb 24 2012, 11:11 am Post subject: re: Duck sauce confusion |
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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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| chocolate moose |
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| Posted: Fri, Feb 24 2012, 4:53 pm Post subject: re: Duck sauce confusion |
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| we only like the very sweet, apricot one
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