duck sauce
{{short description|American Chinese condiment with a translucent orange appearance}}
{{use American English|date=August 2022}}
{{use MDY dates|date=August 2022}}
{{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}}
{{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 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{{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]}} for deep-fried dishes such as wonton strips, spring rolls, egg rolls, duck, chicken, 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.{{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}} 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.
Ingredients
It is made of plums, apricots, pineapples or peaches added to sugar, vinegar, ginger and chili peppers. It is used in more traditional Chinese cuisine in the form of plum sauce.
Name
{{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 palate, and developed a sweeter version of the sauce used in China.{{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}}
See also
References
{{Reflist|refs=
|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}}
{{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]}}
{{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}}
|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}}
}}
External links
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{{Condiments}}
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