Radical Cooking - Home Made Chinese Duck Sauce

Beyond take out
Better, faster, fresher, healthier and cheaper.........

Home Made - Fresh Peach
Duck Sauce
Divine for Dipping!
Home Made Duck Sauce
From the Kitchens of Cheesecake Farms

Love Chinese food?  (Who doesn't????)

Crave duck sauce for your egg rolls and crispy dunks?

Every once in a while you'll hit a dine-in Chinese restaurant with great, home made duck sauce but, for take out, those little packets they throw in your bag often leave a lot to be desired.

Then there's grocery store, bottled sauce. 

Forget that.
It's so gosh darn expensive and you're paying premium prices for nothing more than corn syrup, peach flavoring and artificial coloring.  

But here's a radical idea...........
Make your own home made duck sauce!

Once you've tasted it, there's no going back.

It's easier than you think and, since it's peach time in Virginia, you can whip it up in no time flat.

Perfect for dipping egg rolls, spicing up Chinese food or as a veggie dip - even pour it over grilled chicken.

You'll think of a thousand excuses to serve it.
Make it raw to max the enzymes (and cut down on the work).

Cook it briefly for a traditional taste.

Either way, it's YUM, YUM, YUM!!!

Home Made Duck Sauce

Makes about 1/2 cup
Need more?   See Karla's Tip #1 below
Mash the peaches with a fork

2 (3 inch in diameter) very ripe, very soft peaches - peeled and pitted
2 to 3 teaspoons sugar (other sweeteners not recommended)
2 to 3 teaspoons apple cider vinegar (other vinegars not recommended)

Mash the peaches using a fork or an old fashioned, hand held potato masher.  (A food processor makes them too mushy.) You should have about 1 cup of mashed peaches.  A little more or less doesn't matter.

For Uncooked Sauce
Drain the mashed peaches. Reserve the liquid for another use. (See Karla's Tip #2 below.) Stir in 2 teaspoons sugar and 2 teaspoons vinegar.  Taste.  Add more or either or both, if desired.

Measure peaches
Refrigerate unused portions up to 2 days.

For Cooked Sauce
Put the mashed peaches and their juice into a non cast iron skillet.  Add 3 teaspoon sugar and 2 teaspoons vinegar.

Bring to a boil on high.

Cook, stirring occasionally - more often as the water evaporates - until most of the liquid has boiled away. (1 cup of mashed peaches takes 5 minutes - more or less - to evaporate.) 

Bring to a boil

Reduce heat, if necessary, to prevent burning but keep the peaches bubbling.

Remove from heat and stop the cooking by immediately pouring the peaches into a heat safe container.  Stir in remaining 1 teaspoon vinegar. Cool.

Taste and, if desired, add more sugar and or vinegar to taste.

Refrigerate unused portions up to 1 week.


When most of the water
 has evaporated, it will look
like this

Karla's Tip #1 - To Make a Larger Batch
To make a larger batch, use a large, non cast iron, skillet and increase the amount of each ingredient.

It's very important to use a large skillet.
A skillet is no more than about 3 inches deep but can be any diameter.

If you use a pot (a pot is more than 3 inches deep regardless of the diameter), the additional height of the pan prevents quick evaporation.

Peaches cooked in a pot require a longer cooking time to evaporate their liquid. This longer cooking time will caramelize the peaches and turn them brown.

The taste of caramelized peaches is different from quickly cooked peaches.

Caramelized peaches develop a sort of slightly burned taste - not unpleasant, mind you (unless you actually burn the peaches) but the fresh, yummy, divine peach flavor of quick cooking will be lost.

Karla's Tip #2 - Using Up Peach Juice
Don't throw away enzyme rich (not to mention delicious) peach juice!

Here's some idea on how to use it up - depending on how much you have:
Add it to your iced tea
Freeze it into cubes to use instead of ice or in a mold for the punch bowl
Pour it into your yogurt or smoothie
Use it as part of the liquid when making something that calls for milk, juice or water

You get the idea………..


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