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{{short description|American Chinese condiment with a translucent orange appearance}}
{{About| the sauce| the house band| Duck Sauce also known as the duck duck sauce (band)}}
{{use American English|date=August 2022}}
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{{Chinese|pic=Duck sauce packets.jpg|piccap=Packets of duck sauce|t=酸梅醬|s=酸梅酱|j=syun1 mui4 zoeng3|p=suan1 mei2 jiang4|l=sour prune sauce}}
{{use MDY dates|date=August 2022}}
'''Duck sauce''' is a condiment with a sweet and sour flavor and a [[translucent]] [[Orange (colour)|orange]] appearance similar to a thin [[Fruit preserves|jelly]] that is used by some [[Chinese American cuisine|Chinese-American]] restaurants. In the [[New England]] area it is usually light brown and is commonly made from [[apples]]. It may be used as a [[Dip (food)|dip]] for [[deep-fried]] dishes such as duck, chicken, fish, [[spring rolls]], [[egg rolls]], or with rice or [[Chinese noodles|noodles]]. It is often offered in plastic packets along with [[soy sauce]] and [[chili powder|red chili powder]].
{{about|the condiment used in American Chinese cuisine|the orange sauce used with duck in French cuisine|duck à l'orange|the electronic music duo|Duck Sauce}}
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{{Chinese|pic=Duck sauce packets.jpg|piccap=Packets of duck sauce|t=酸梅醬|s=酸梅酱|j=syun1 mui4 zoeng3|p=suān méi jiàng|l=sour plum sauce}}
[[File:Wonton Strips.jpg|thumb|[[Wonton strips]] served with duck sauce and hot mustard at an American [[Chinese restaurant]].]]
'''Duck sauce''' (or '''orange sauce''') is a condiment with a [[sweet and sour]] flavor and a [[translucent]] [[Orange (colour)|orange]] appearance similar to a thin [[Fruit preserves|jelly]]. Offered at [[American Chinese cuisine|American Chinese]] restaurants, it is used as a [[Dip (food)|dip]]<ref name="Dimmick 2003">{{cite book | last=Dimmick | first=T. | title=The Complete Idiot's Guide to 5-Minute Appetizers | publisher=Alpha Books | year=2003 | isbn=978-1-59257-134-5 | url=https://archive.org/details/completeidiotsgu0000dimm_q2o0 | url-access=registration | page=[https://archive.org/details/completeidiotsgu0000dimm_q2o0/page/99 99]}}</ref> for [[Deep frying|deep-fried]] dishes such as [[wonton strips]], [[spring roll]]s, [[egg roll]]s, duck, chicken,<ref name="Platkin 2008" /> fish, or with rice or [[Chinese noodles|noodles]]. It is often provided in single-serving packets along with [[soy sauce]], [[Mustard (condiment)|mustard]], [[hot sauce]] or [[chili powder|red chili powder]]. It may be used as a [[Glaze (cooking technique)|glaze]] on foods, such as poultry.<ref name="Geller 2007">{{cite book | last=Geller | first=J. | title=Quick & Kosher: Recipes from the Bride who Knew Nothing | publisher=Feldheim | year=2007 | isbn=978-1-58330-960-5 | url=https://books.google.com/books?id=9HWGrT0dJHIC&pg=PT121 | page=pt121}}</ref> Despite its name, the sauce is not prepared using [[duck meat]]; rather it is named as such because it is a common accompaniment to Chinese-style duck dishes. <ref name="DeMattia" />


==Ingredients==
==Ingredients==
<ref>Wisegeek. "[http://www.wisegeek.com/what-is-duck-sauce.htm Wisegeek.com]." ''What is Duck Sauce?.'' Retrieved on 2008-09-19.</ref> It may be made of [[apricots]], [[plums]], or [[peach]]es added to [[sugar]], [[vinegar]], [[ginger]] and [[Chili pepper|chilis]]. It is also frequently used in more traditional [[Chinese cuisine]] in the form of "[[plum sauce]]".<ref>Chinesefood. "[http://chinesefood.about.com/od/glossary/g/ducksauce.htm Chinesefood.com]." ''Duck Sauce - Glossary of Chinese Ingredients and Cooking Terms by Rhonda Parkinson.'' Retrieved on 2008-09-20.</ref>
It is made of [[plum]]s,<ref name="DeMattia" /> [[apricot]]s,<ref name="Gannon Smith Namkoong 2011" /> [[pineapple]]s or [[peach]]es<ref name="Carpender 2010" /> added to [[sugar]], [[vinegar]], [[ginger]] and [[chili pepper]]s. It is used in more traditional [[Chinese cuisine]] in the form of [[plum sauce]].


==References==
==Name==
{{Reflist}}
{{Wiktionary}}
It is speculated that the name "duck sauce" came about because its ancestor, [[tianmian sauce]], was first served with [[Peking duck]] in China. When the Chinese emigrated to the U.S., they created Chinese dishes that would appeal more to the [[American cuisine|American palate]], and developed a sweeter version of the sauce used in China.<ref>{{Cite web
|title=What Exactly Is Duck Sauce?
|url=https://www.smithsonianmag.com/arts-culture/what-is-duck-sauce-180953993
|last=Kiniry |first=Laura |website=Smithsonian Magazine |language=en |access-date=2020-05-07}}</ref>


==See also==
==See also==
{{portal|Food}}

<!-- try to maintain a sorted appearance -->
* [[Dip (food)#List of common dips|List of dips]]
* [[Hoisin sauce]]
* [[List of condiments]]
* [[List of sauces]]
* [[Oyster sauce]]
* [[Plum sauce]]
* [[Plum sauce]]
* [[Siu haau sauce]]
* [[Sweet and sour sauce]]
* [[Sweet and sour sauce]]
* [[Hoisin sauce]]
* [[Tianmian sauce]]

==References==
{{Reflist|refs=
<ref name="Gannon Smith Namkoong 2011">{{cite book
|last1=Gannon |first1=B. |last2=Smith |first2=L. |last3=Namkoong |first3=J.
|title=Family-Style Meals at the Hali'Imaile General Store
|publisher=Potter/TenSpeed/Harmony |year=2011 |isbn=978-1-60774-142-8
|url=https://books.google.com/books?id=Zr6ZCOt1aaAC&pg=PA48 |page=48}}</ref>
<ref name="Platkin 2008">{{cite book |last=Platkin |first=C.S. |title=The Diet Detective's Calorie Bargain Bible
|publisher=Pocket Books |year=2008 |isbn=978-1-4165-6660-1 |url=https://archive.org/details/isbn_9781416566601
|url-access=registration |page=[https://archive.org/details/isbn_9781416566601/page/363 363]}}</ref>
<ref name="Carpender 2010">{{cite book |last=Carpender |first=D. |title=1,001 Low-Carb Recipes
|publisher=Fair Winds Press |year=2010 |isbn=978-1-61673-838-9 |url=https://books.google.com/books?id=8F70AwAAQBAJ&pg=PA465 | page=465}}</ref>
<ref name="DeMattia">{{cite web
|url=https://books.google.com/books?id=_NmMM5oU9moC&pg=PA38 |title=What Is Duck Sauce Anyway!?! |work=Tampa Bay Magazine |date=January–February 1993
|access-date=March 1, 2016 |author=DeMattia, Vince |pages=38–39}}</ref>
}}

{{Condiments}}


[[Category:Chinese condiments]]
[[Category:Chinese condiments]]
[[Category:Sauces]]
[[Category:Sauces]]



{{China-cuisine-stub}}
{{China-cuisine-stub}}
{{condiment-stub}}
{{condiment-stub}}

[[es:Salsa de pato]]
[[he:רוטב ברווז]]

Latest revision as of 20:01, 14 November 2024

This article is about the condiment used in American Chinese cuisine. For the orange sauce used with duck in French cuisine, see duck à l'orange. For the electronic music duo, see Duck Sauce.
Duck sauce
Packets of duck sauce
Traditional Chinese酸梅醬
Simplified Chinese酸梅酱
Literal meaningsour plum sauce
Transcriptions
Standard Mandarin
Hanyu Pinyinsuān méi jiàng
Yue: Cantonese
Jyutpingsyun1 mui4 zoeng3
Wonton strips served with duck sauce and hot mustard at an American Chinese restaurant.

Duck sauce (or orange sauce) is a condiment with a sweet and sour flavor and a translucent orange appearance similar to a thin jelly. Offered at American Chinese restaurants, it is used as a dip[1] for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken,[2] fish, or with rice or noodles. It is often provided in single-serving packets along with soy sauce, mustard, hot sauce or red chili powder. It may be used as a glaze on foods, such as poultry.[3] Despite its name, the sauce is not prepared using duck meat; rather it is named as such because it is a common accompaniment to Chinese-style duck dishes. [4]

Ingredients

[edit]

It is made of plums,[4] apricots,[5] pineapples or peaches[6] added to sugar, vinegar, ginger and chili peppers. It is used in more traditional Chinese cuisine in the form of plum sauce.

Name

[edit]
Look up duck sauce in Wiktionary, the free dictionary.

It is speculated that the name "duck sauce" came about because its ancestor, tianmian sauce, was first served with Peking duck in China. When the Chinese emigrated to the U.S., they created Chinese dishes that would appeal more to the American palate, and developed a sweeter version of the sauce used in China.[7]

See also

[edit]

References

[edit]
  1. ^ Dimmick, T. (2003). The Complete Idiot's Guide to 5-Minute Appetizers. Alpha Books. p. 99. ISBN 978-1-59257-134-5.
  2. ^ Platkin, C.S. (2008). The Diet Detective's Calorie Bargain Bible. Pocket Books. p. 363. ISBN 978-1-4165-6660-1.
  3. ^ Geller, J. (2007). Quick & Kosher: Recipes from the Bride who Knew Nothing. Feldheim. p. pt121. ISBN 978-1-58330-960-5.
  4. ^ a b DeMattia, Vince (January–February 1993). "What Is Duck Sauce Anyway!?!". Tampa Bay Magazine. pp. 38–39. Retrieved March 1, 2016.
  5. ^ Gannon, B.; Smith, L.; Namkoong, J. (2011). Family-Style Meals at the Hali'Imaile General Store. Potter/TenSpeed/Harmony. p. 48. ISBN 978-1-60774-142-8.
  6. ^ Carpender, D. (2010). 1,001 Low-Carb Recipes. Fair Winds Press. p. 465. ISBN 978-1-61673-838-9.
  7. ^ Kiniry, Laura. "What Exactly Is Duck Sauce?". Smithsonian Magazine. Retrieved May 7, 2020.
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