
Homemade Duck Sauce Recipe
User Reviews
4.4
15 reviews
Good
-
Prep Time
5 mins
-
Total Time
5 mins
-
Servings
8
-
Calories
82 kcal
-
Course
Condiments
-
Cuisine
Chinese

Homemade Duck Sauce Recipe
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If you’ve ever gotten Chinese takeout, you’ve probably seen packets of a bright orange duck sauce. This Homemade Duck Sauce is a sweet and sour sauce that’s often used as a dip for spring rolls, crispy noodles, egg rolls, or drizzled on top of your favorite dishes.
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Ingredients
- 1 cup apricot jam
- 2 tablespoons Sweet chili sauce or more to taste
- 2 tablespoons rice vinegar
- 1 teaspoon soy sauce low sodium recommended
- 1/2 teaspoon garlic powder
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Instructions
- In a medium mixing bowl, add apricot jam, 1 tablespoon of sweet chili sauce, rice vinegar, soy sauce, and garlic powder. Mix until smooth.
- Place a strainer over another bowl and pour the mixture onto the strainer.
- Press the mixture through the strainer using a spoon.
- Add the rest of sweet chili sauce to the mixture until combined.
- Taste and adjust the ingredients according to your preference.
- Use it as a dipping sauce, serve and enjoy!
Notes
- You can add extra sweet chili sauce if you prefer a spicier sauce.
- Store the homemade duck sauce in an airtight container and it’ll last 2-3 weeks in the refrigerator.
Nutrition Information
Show Details
Calories
82kcal
(4%)
Carbohydrates
21g
(7%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
96mg
(4%)
Potassium
27mg
(1%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
61IU
(1%)
Vitamin C
3mg
(3%)
Calcium
6mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 82 kcal
% Daily Value*
Calories | 82kcal | 4% |
Carbohydrates | 21g | 7% |
Protein | 1g | 2% |
Fat | 1g | 2% |
Saturated Fat | 1g | 5% |
Sodium | 96mg | 4% |
Potassium | 27mg | 1% |
Fiber | 1g | 4% |
Sugar | 15g | 30% |
Vitamin A | 61IU | 1% |
Vitamin C | 3mg | 3% |
Calcium | 6mg | 1% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
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