Yummy Pesach Duck Sauce made w minimal ingredients!

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ra_mom

Mon, Apr 13 2009, 10:36 pm

MommyLuv wrote:

How do you think this would come out without the potato starch? It's the only thing on the list that we don't use.

It would be very syrupy, not saucy.
Cut down on the orange juice, and cook it uncovered to reduce the sauce and intensify the flavors, and maybe you can get good results.

Akeres Habayis

Tue, Apr 14 2009, 8:32 am

oh my gosh it is very very good....I sampled it...I hope no one wants wings,I ate all of them embarrassed

ra_mom

Thu, Mar 25 2010, 1:13 pm

Now that I know where this recipe came from, I'd like to give credit to the great Leah Schapira from Mishpacha magazine for this phenomenal recipe! Tongue Out

chocolate moose

Sat, Mar 27 2010, 9:33 pm

bumping so ppl don't miss making it !

anonymom

Sat, Apr 23 2011, 10:06 pm

Would it be good on my pickled top of rib?

chocolate moose

Sat, Apr 23 2011, 10:52 pm

I don't see why not !

anonymom

Sun, Apr 24 2011, 8:02 am

Thanks. I'm gonna make it today if I can get ginger.

yOungM0mmy

Sun, Apr 24 2011, 8:09 am

what about baked over salmon? And I made it last sunday and it's been sitting in the fridge since then, haven't taken it out - think it's still good?

Levtov

Sun, Apr 24 2011, 8:46 am

Ginger is used in Charoses. It's a staple in my Pesach kitchen. Btw, this is delicious! I blended some carrots and put it over chicken pieces, for color, then put duck sauce. Then I baked it in convection oven....Yummmyyy

ra_mom

Sun, Apr 24 2011, 10:34 am

yOungM0mmy wrote:

what about baked over salmon? And I made it last sunday and it's been sitting in the fridge since then, haven't taken it out - think it's still good?

Sure.

stem

Sun, Apr 24 2011, 3:59 pm

Thanks so much for this recipe!
I'm using it for a roast and as a dipping sauce for eggrolls.

Liba

Mon, Apr 25 2011, 2:31 pm

It still tastes good without the ginger. Smile

willow

Tue, Apr 26 2011, 8:48 am

I made it without the ginger and it was delicious.

yOungM0mmy

Tue, Apr 26 2011, 6:28 pm

ra_mom wrote:

yOungM0mmy wrote:

what about baked over salmon? And I made it last sunday and it's been sitting in the fridge since then, haven't taken it out - think it's still good?

Sure.

I threw mine out tonight, didn't touch it all yom tov, even though I remember it being delicious last year. I didn't get an answer about the salmon before YT here, and besides, have gone off chicken this pregnancy, as well as the whole sweet/sour thing (which I found with the orange juice) so was never in the mood of using it. Oh well, the recipe is in my file for next year, anyway.

anonymom

Wed, Apr 27 2011, 11:08 pm

It tasted good but the red onion, which I processed in the food processor gave it a wierd flourescent pink color. I think if I make it again I would use a yellow onion.

behappysk

Wed, Apr 27 2011, 11:15 pm

Thanks for posting ra mom! It's almost scd legal - I'll just sub the sugar with honey and skip the potato starch. Maybe let simmer a bit longer for consistancy.....

geshmak

Wed, Apr 27 2011, 11:36 pm

Thanks OP for posting this recipe, I made it and it was a hit.

Anon1

Mon, Mar 19 2012, 12:24 am

This sauce is amazing .Thanks for sharing! for the record,we use regular yellow onions,and never the ginger because that isn't a favorite ingredient around here.I've done it with whole chicken on the stove top,and also with cutlets and veggies ad a stir fry.did it once in the crock pot and it made good chicken" lomein" as well-so versatile.

willow

Sun, Apr 08 2012, 11:07 am

I made it again this year and it was yum! Thank you!

smss

Sun, Apr 08 2012, 2:21 pm

I could only find powdered ginger, not the real stuff.
do you know how much I should use?

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