Duck Sauce?!?

Boston Style "Duck" sauce is made of plum sauce, applesauce, soy sauce, sugar and vinegar. It is completely different from the dipping sauces used in the south. They use apricots and other fruit. It is lighter in color and doesn't even taste close to the duck sauce you buy in Boston. The same goes for the egg roll. Could SOMEONE give me a recipe for Boston-Style egg rolls? In Florida, they are nothing but spring rolls with egg roll wrappers. They are too wet and mushy on the inside. I like the dry vegetable (cabbage) egg rolls as served in most Boston restaurants. I asked for the recipe at Kowloon's in Saugus and they told me that it was a secret. It's not a secret if all the restaurants make it the same way. Someone help?

Thanks in advance.

Rita

Posted by Rita on April 6, 2005 12:27 PM | Permalink to Comment

I forgot to give you my email address so you can PLEASE send me the recipe. I don't always go to this website and will probably not see it in a post form Please email the recipe to: hytzipky@myacc.net

Thank you again.

Posted by Rita on April 6, 2005 12:29 PM | Permalink to Comment

I live in South Florida.

Is there anyway to get Boston style duck sauce here or over the internet?

Thanks.

Posted by alan on April 17, 2005 05:16 AM | Permalink to Comment

Isn't all that stuff just American inventions? The Chinese food in California is much closer to what you get in Australia, though Australia is heavily influenced by Malaysia/Singapore. I haven't been to China myself (was in Singapore). My Chinese friends don't eat food anything like is in restaurants on the US East Coast :)

Posted by moom on April 30, 2005 04:17 PM | Permalink to Comment

There are 2 great Yahoo groups that you can post a message to and get some very helpful replies, about duck/plum sauce of anything asian.

Asian-Cuisine-subscribe@yahoogroups.com

Asian-recipes-subscribe@yahoogroups.com

Try them out. All the best!

Posted by Richie on May 16, 2005 11:45 PM | Permalink to Comment

I, like you are from the East Coast (southern NH). I have been in California for just about a year and have not been able to locate duck sauce. It is probably what I miss the most. You were kind enough to post the reciepe, but neglected to call out the amount of each ingredient used.

Other things I miss; Dunkin Donuts coffee,
haddock and clams, the North Ends Italian food
thanks so much

Posted by Charlene on May 17, 2005 08:58 AM | Permalink to Comment

4 Duck Sauce recipes.......

Chinese Plum Sauce (Duck Sauce) #1
Yield: 4 pints

3 medium bell pepper, red
2 ½ lb apricots; stoned & quartered *
2 ½ lb Plum, red; stoned & quartered *
5 ½ c cider vinegar
2 ½ c water
1 ½ c sugar, white
2 c sugar, light brown
1/3 c Karo, light
½ c Ginger, fresh; peeled & chopped
2 Tbsp salt, kosher
1/4 c mustard seeds; toasted
1 medium onion; quartered
2 chili Serrano; seeded & diced
5 garlic clove; minced
1 cinnamon stick
* weight before preparation

Roast the peppers to remove skin; quarter lengthwise and de-vein. Set aside.

Combine the apricots, plums, three cups of vinegar and water in a large non-reactive kettle and simmer until soft; about 25 minutes. Remove from heat and set aside.

In another non-reactive kettle, this one very large, combine the remaining vinegar, sugars, and Karo and bring to a boil, stirring. Add the fruit mixture, ginger, salt, mustard seeds, onion, chilies, garlic, cinnamon, and the skinned bell peppers. Simmer, covered, for five minutes then simmer uncovered for one hour, stirring every so often. Remove the cinnamon stick.

With a food processor, pulse the mixture for a couple of seconds (this has to be done in batches; process a little longer if you like a less- textured sauce). Return to the kettle and boil gently, stirring, until the sauce has thickened, about 15 minutes (the sauce will thicken some more as it cools).

Ladle into sterilized jars, either half-pint or pint. Process in a boiling water bath for 10 minutes (for half-pint jars) or 15 minutes (for pint jars). Allow to age in the jar for 2 to 4 weeks before using.

Duck Sauce#2
1 can pitted apricots packed in unsweetened juice or water (1 lb)
1 clove garlic, finely chopped
1 Tbsp sugar
1 Tbsp light corn syrup
1 Tbsp distilled white vinegar
1 Tbsp cornstarch dissolved in 2 Tbsp cold water
In a 2-quart pot, place the apricots with their juice (or water).
Add the garlic, sugar, corn syrup, and vinegar. Over medium heat, bring the liquid to the boil, stirring frequently. With the edge of the spoon, cut the apricots into small pieces as the mixture cooks.
Cook the apricots for about 3 minutes after it has come to the boil.
Stir together the cornstarch and water until the cornstarch is completely dissolved, then add the cornstarch mixture to the boiling apricots. Stir rapidly for about 15 seconds, until the mixture is thickened and has a glazed look. Transfer the sauce to a bowl or container. Let cool, then cover and refrigerate. The duck sauce will keep for several days in a covered container in the refrigerator. The sauce can be frozen, but as with other cornstarch-thickened products it will lose some if its smoothness when thawed.
Duck Sauce #3

A basic recipe that is simple and relatively inexpensive to make. (Or be creative and add extras to suit your taste...crushed red pepper, plum preserves, etc.)
1 cup applesauce
1/2 cup apricot preserves
2 tablespoons honey
2/3 cup cider vinegar
1/4 teaspoon crushed garlic

4 servings, 7 minutes, 2 minutes prep
Add ingredients to a small sauce pan.
Cook on medium heat until hot (stirring so it doesn't stick to the pan).
Cool and serve.

Chinese Recipe : Duck Sauce #4

This chutney style sauce, made from plums and other fruits combines the sweet taste of fruits with a sour touch of vinegar. Serve it with Roast Duck and other roasted meat or chicken.

Makes 4 cups

Ingredients

3 large peaches, or 1 pound, 13 ounce canned peaches, drained
9 large plums, or 1 pound, 14 ounce canned plums, drained
1 cup diced red bell peppers
1 cup coarsely chopped dried apricots
½ cup dark brown sugar (omit if using canned fruit)
¾ cup granulated sugar (omit if using canned fruit)
2/3 cup distilled white vinegar
2 tsp minced candied ginger or to taste (optional)

Directions:

1. If using fresh fruit, skin the peaches and plums by plunging them into boiling water for a few seconds. Rinse and peel under cool water. Quarter the plums and divide the peaches into eighths, and discard the pits. There should be about 5 cups of peaches and plums.

2. Combine all the ingredients in a large, non corrosive pot and bring to a boil, stirring several times. Reduce the heat to low. Simmer, uncovered, for 1 ½ hours, stirring occasionally.

3. Press the mixture through a coarse food mill or strainer. Cool and store in an airtight jar in the refrigerator.

Posted by Laura on June 6, 2005 03:29 PM | Permalink to Comment

SO glad I found this - will try the recipes. I am from Beverly, Mass and then Boston and have lived in New Orleans for years. My wonderful brother SENDS me eggrolls, pork fried rice, and plum sauce from home. Thanks GOD. it is my absolute favorite and the chinese food here is very different - good but different. I too need the recipe for those eggrolls. thanks!

Posted by linda on June 26, 2005 09:25 AM | Permalink to Comment