1/2 c Peach or apricot preserves 1/4 c White vinegar 1 tb Grated ginger 1/3 c Finely chopped scallions Combine the preserves, vinegar & ginger & heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat & stir in the chopped scallions. Will keep refrigerated for 2 weeks or so. "Sundays at Moosewood Restaurant Cookbook"
Duck Sauce. Click the link for the recipe Thanks for watching!
PEKING SAUCE |The SECRET INGREDIENT that makes Peking Sauce |How to make real Peking Sauce
There are many Peking Sauce recipes on the internet that are complete NONSENSE – virtually all are a version of hoisin sauce – or using hoisin sauce and pepping it up! I haven’t come across one recipe that shows you how to make real Peking Sauce. There is one Secret Ingredient that is missing from all the recipes posted, Tian Mian Jiang is a sweet fermented wheat paste, unlike the Hoisin sauce which is from soybean. If the recipe does NOT contain Tian Mian Jiang IT IS NOT PEKING SAUCE! I will show you how to make real PEKING SAUCE |The SECRET INGREDIENT that makes Peking Sauce |How to make real Peking Sauce – this sauce is amazing on duck, shredded beef or as a dip! Crickey, I love it on cheese sandwiches!
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Ingredients ¼ cup rice wine vinegar 6 tbsp Golden syrup/honey / brown sugar / white sugar 2 tbsp Shaoxing wine ½ tsp sesame oil 2 tbsp Tian Mian Jiang – fermented wheat paste 1 tbsp soy sauce 1 tbsp dark soy sauce 1 tsp oyster sauce 80 – 100 ml ketchup 100 – 125 ml water 1 heaped tbsp corn flour
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Duck Sauce
Duck Sauce made easy.
Ingredients: Apricot Jam, Sugar, Vinegar, Salt, Water and Chillies.
Perfectly Seared Duck Breast | Chef Jean-Pierre
Hello There Friends, Today I teach you how to make The Perfect Duck Breast, I will share with you my secrets to making the Skin crispy while making sure not to over cook the inside! Duck is super delicious and something I used to eat all the time. If you have never tired Duck, I highly recommend trying this out! Let me know what you think in the comments below.
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This is an aromatic dish fusing together Chinese flavours with a red wine and gooseberry sauce - rich and very rewarding. From Gordon Ramsay’s The F Word
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HOW TO MAKE DUCK SAUCE IN 1 MINUTE! HOMEMADE DUCK SAUCE!
HOW TO MAKE DUCK SAUCE IN 1 MINUTE! HOMEMADE DUCK SAUCE! INGREDIENTS: 3 tablespoons Apricot jam OR preserves OR jelly 1 ½ tablespoons White Vinegar OR Red Wine Vinegar
DIRECTIONS: 1. Add the jam and vinegar to a small small bowl. 2. Using a whisk or fork, stir until very well blended and smooth. 3. Store in an air-tight container or a jar with a tight fitting lid in the refrigerator for up to 3 weeks.
*NOTE: It will come out a little chunky, but you can put the sauce in a mini food processor, blender or food chopper to liquefy it until smooth.